• Sunday, March 24, 2019


December 23, 2018
by Camille Coy

Caramelized Leek Tartlets with Le Chevrot

Puff pastry is the secret to simple, yet impressive hors d’oeuvres. But these are especially impressive, since they contain baked Le Chevrot: a standout goat cheese from the Celles-sur-Belle village...
December 22, 2018
by Camille Coy

Roasted Tomato and Basil Frittata

We love hitting buzzy brunch spots, but nothing says Sunday morning like a warm, homemade frittata. Roasting cherry tomatoes and basil opens up their flavors and infuses the olive oil and the chèvre...
December 14, 2018
by Nathan Thompson

Iceland Eleven

The 1984 mockumentary “This Is Spinal Tap” put the expression “take it to eleven” on the tip of everyone’s tongue. The guitarist, Nigel Tufnel, explains that most amps only go to ten—but his new...
December 03, 2018
by Nathan Thompson

Road Trip: Loire Valley

Paris: the city of lights—and tourists. Lots of tourists. There’s no denying that Paris is one of the hottest spots on the planet. But sometimes, you can have too much of a good thing and it’s time...
November 21, 2018
by Camille Coy

Brûlée of Ripened Goat Log

Crème brûlée and cheese are undoubtedly among the top contributions France has made to cuisine, and as a combination, it’s off the charts. This is a simple recipe that’s sure to impress your guests....