Reporting to You Live, From My Kitchen in Provence
Reinventing the Jewish recipes of my childhood in today’s France
Saucy, Salty Beef Tzimmes for Today
No more too-sweet, sugary stew. We’re going with wine, toasted fennel seeds and garlic
Herby, Goose-Fat Matzo Balls in Vegetable Broth
Winter flavors from the south of France—celery, juniper berries and bay leaves—counterbalance this staple of Jewish soul food
Goose-Fat Onion Jam
Eat it on latkes, eat it on meat, eat it as is. This easy-to-do spread is a velvety luxury
Really Easy Goose-Fat Chicken Confit
Juicy meat ready to burst free from its salt-crusted skin, this is no dry breast
Harissa Lamb and Green Olive Tartine
Spice, salt and fat melt into crusty bread. And it’s a cheap treat
Hanukkah Wildcard: Hot, Citrusy Lamb Leg
Out with potato latkes and in with Med-inspired meat
December Menu: Short Ribs, Fennel and Pears
Meat as soft as confit, a tajine-inspired vegetable side and sweet, winter-crisp fruit
