Tartiflette Re-Imagined

In the northern Alps of France, east of Lyon, there is a region called the Savoy.  The city of Albertville, where the 1992 winter Olympics were hosted, can be found in the Savoie region.  It has a particular cuisine specific to the cold mountain conditions.  Very hearty and very cheesy is the jist of it. … Continue reading

Tomato Tatin

  This summer I picked up a Vin et Cuisine (Food & Wine) magazine that was a bonus issue for subscribers.  It has 132 summer recipes organized by main ingredient, i.e. tomatoes, eggplant, figs, etc.  I have been systematically cooking recipes from it since August.  For the past several weeks the farmers have been getting … Continue reading