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Little Green Omelettes (Frittatine)
From the First Leaves of Spring
Apr 12
•
Edward Behr
2
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Little Green Omelettes (Frittatine)
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Onion Tart
On the Inspiration of Zwiebelkuchen
Dec 21, 2023
•
Edward Behr
1
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Onion Tart
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Yogurt with Shallots, Mint, and Rose Petals
Mást’o musir is “yogurt with musir,” meaning the wild Persian shallot, Allium hirtifolium, which has a somewhat garlicky flavor.
Feb 15, 2022
•
Edward Behr
1
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Yogurt with Shallots, Mint, and Rose Petals
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Fonduta
This dish of Piemonte and Valle d’Aosta is the Italian counterpart to the fondue of France and Switzerland.
Mar 4, 2019
•
Edward Behr
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Fonduta
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Gougère (Gruyère Puff Pastry)
The savory gougère, its crunchy outside contrasting with the tender inside, is made in various parts of France but associated especially with Burgundy.
Aug 16, 2017
•
Edward Behr
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Gougère (Gruyère Puff Pastry)
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Popovers
[Read the article "Blowing Things Up with Eggs."]
Mar 25, 2017
•
Edward Behr
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Popovers
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Parsley Omelets (Ujjet Baqdoones)
From "The Aleppo Cookbook" by Marlene Matar
Mar 21, 2017
•
The Art of Eating
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Parsley Omelets (Ujjet Baqdoones)
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Zucchini Pudding
This zucchini pudding, a complement to grilled meats, combines two elements from Richard Olney’s essential Simple French Food, first published in 1974.
Mar 3, 2017
•
Edward Behr
1
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Zucchini Pudding
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Fondue Franche-Comtoise (Cheese Fondue)
Fondue requires the standard equipment: an enameled cast-iron or glazed ceramic pot to set over a flame, a stand to hold it with a burner below, and…
Feb 27, 2017
•
Edward Behr
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Fondue Franche-Comtoise (Cheese Fondue)
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Cheese Fritters
These fritters are essentially a fried version of gougères. This dough, compared with the dough for gougères, is lighter in flour and heavier in cheese…
Feb 27, 2017
•
Edward Behr
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Cheese Fritters
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Cervelle de Canut (Fresh Cheese Beaten with Herbs)
Cervelle de canut, “brain of a silk worker,” is an essential Lyonnais food, named for the city’s silk weavers, whose number peaked in the 19th century…
Feb 26, 2017
•
Edward Behr
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Cervelle de Canut (Fresh Cheese Beaten with Herbs)
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Scrambled Eggs with Asparagus
These are French-style œufs brouillés, cooked slowly with constant stirring to achieve the sensual consistency of smooth custard with only a few soft…
Feb 26, 2017
•
Edward Behr
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Scrambled Eggs with Asparagus
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