Clarified butter

Years ago, this basic food prep recipe was one of the first posts of my French blog Delphinn.com. I always have a batch of this clarified butter ready in my fridge because it is really helpful for many recipes… and also super good spread on toasted bread.

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No fry bugnes fritters

Putting these two words – “diet” and “bugnes” in the same sentence is creating an oxymoron. Bugnes fritters are the most irresistible, delicious, fatty and sugary treats. And they are famous in France at this time of the year, between Epiphany and Mardi Gras (Carnival). But since I can’t eat them, as I am on […]

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Mixed spring vegetable jardiniere

We call this mixed spring vegetable jardiniere after a word designating an ornamental pot or stand for the display of growing plants. In all the cases, it is a term that indicates spring and new beginnings. A side dish that we prepare in France in order to enjoy spring vegetables when they are packed with […]

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Galette des Rois: my Almond King Cake for Epiphany

Today, we celebrate Epiphany in France (on the second Sunday of January). The occasion to taste a delicious Galette des Rois! There are two ways to celebrate, depending on where you live. The people living in the North and in the center of France use to eat a “Galette des Rois”—King Cake—made of puff pastry and frangipane filling […]

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Ratatouille

Ratatouille… the recipe, not the sympathetic rat from the Pixar film… Since I live in Provence (in the South of France), where all the vegetables needed for ratatouille are grown, it is a recipe I often cook. It is one of my favorite southern French recipes, and many of my friends ask for Ratatouille when they […]

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Mamie’s Creme Caramel

This creme caramel recipe is the that “Mamie” taught me. A simple, easy, and delicious custard, as she used to serve for dessert and afternoon snacks. I like to prepare one as an extra dessert, because I know that everyone is missing his Mamie’s creme caramel.

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