Fill the Quiche!We have a par-baked crust, now let’s fill it. One of the things that makes quiche so interesting is the way it can be adapted to such a wide variety of ingredients beyond the basic cream, eggs, milk, and cheese. Anything from expensive smoked salmon to whatever is leftover in the fridge is … Continue reading →
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Found this useful? Marking helpful boosts the author and shapes the “most helpful” surface on the Chronicle home.
We start off today’s rant with an article published a year ago or so in TastingTable (side note: for whatever reason [cough], a lot of the articles with which I take umbrage come from this “fine” online source), entitled: “The … Continue reading →
My Quiche ProjectAs promised in my last post, Lunch in a French Café: Quiche!, here are the details of my quiche-making journey. A Dish of Your OwnDo you have a dish of your own, a recipe you can rely on, something you can make by heart? Not necessarily something fancy or sophisticated, but something you … Continue reading →
(click on any photo for a full size slideshow) The French Winophiles Recreate a Favorite Café LunchThe July theme for our French Winophiles writers is “Lunch in a French Café”, complete with a favorite dish and, of course, a wine choice to pair. What would be your pick be? Perhaps one of our writers shares … Continue reading →
