This Julia Child’s Potato Gratin Savoyard is the ultimate scalloped potatoes recipe. It’s from her volume 1 cookbook Mastering the Art of French Cooking, and is a variation on her amazing Gratin Dauphinois recipe, another one of my favorite that I make every Christmas. Gratin Dauphinois is basically layers of scalloped potato, cream and swiss cheese with a…
Lebanese Vermicelli Rice
This is the rice I always serve with my Shish Taouk Chicken Kebabs, my Easy Oven-Baked Chicken Shawarma and my Fattoush Salad with Feta. When I was young, I was served this type of rice every time we went to our local Lebanese restaurant and I always wondered what those delicious little brown things in it were. I never realized it was simply toasted vermicelli…
Celery Rémoulade
Celery root (or celeriac if you prefer), is NOT the most beautiful vegetable. It’s seriously funny looking, odd-shaped and even kind of hairy…but I just love it! It tastes like a cross between celery and parsley and you can eat it raw or cooked. I remember when I was young, Celery Rémoulade was one of my favorite salads but…
Brown Butter Parmesan Orzo
This Brown Butter Parmesan Orzo is a perfect companion for almost anything but especially my Chicken Piccata. Orzo, also called risoni, is a pasta that looks like a large grain of rice and absorbs liquid and flavor a lot like rice. This Brown Butter Parmesan Orzo has the creaminess of a risotto but without the need to be stirred constantly. I rarely make pasta as…
