Pâtisson Grillés (Grilled Pattypan) with Garlic and Lemon
The delightful pattypan: Not as popular as zucchini but twice as cute! I know it’s summertime when I start to see pattypans popping up at the farmers’ markets…. Read More »
Zucchini and Aubergine (Eggplant) Galette with Boursin
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made… Read More »
Homemade Chèvre (Goat’s Cheese) Infused with Basil
Cheese. By God if there is a food product that I cannot get enough of, it is cheese. I was asked a very interesting question once: If I… Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
