Have you ever had a dream project that made you want to quit your day job? The post From French Economist to Master Vinegar Maker appeared first on Nancy Conway ..read more

Who knew vinegar could make or break a salad? I used to buy whatever vinegar was available at the grocery store. That changed once I tasted and understood how artisanal vinegar is made. Now I buy only from people specialised in producing this delicious product, like the master vinegar maker Laurent Faure. I never realised, […] The post French Artisanal Vinegars: Trending for Over 400 Years appeared first on Nancy Conway ..read more

Tempted by takeaway or packaged food at the end of a long day? Try using a high-quality almond oil to elevate simple vegetables, salads or fish to restaurant quality. The post Almond Oil: How To Up-Level Simple Meals The French Way appeared first on Nancy Conway ..read more

What to eat when it’s too hot to cook? Unusually hot summer weather makes cooking – and even eating – a real chore: your appetite isn’t the same when it’s 100°F (38°C) outside. The French get around this situation by having on hand chilled soup recipes. They use them as a main course instead of a starter when the temperature skyrockets. With a salad as a starter and a chilled soup as a main course, you have a whole meal. The world-famous French Vichyssoise chilled soup is one of my favorites. But there’s another French chilled soup recipe I like equally well and which supposedly celebrates its ..read more

February makes the winter feel even longer. And February at food markets in France means the season for game is over (think pheasant or boar, not football), but there’s still a lot of chicken, duck, and other meat around. The French pay attention to seasonal ingredients when shopping at their food markets and preparing meals. They get through the long winter months by cooking various recipes based on availability. However, there’s not much fresh produce from fruit and vegetable growers at this time of year. Most of it has been stocked in warehouses before winter began. Is anything at its best ..read more

The French are known for their attention to seasonal ingredients, and they have a huge variety of recipes as a result: the ingredients savvy French home cooks shop for and the dishes they make with them change from season to season, just as we change our clothes. This was a surprise to me: I grew up largely on packaged food and was clueless about what was in or out of season from one month to the next. But adopting this cultural tradition after moving to France was enriching: I learned to live a bit more with the rhythms of nature – even in a big city like Paris. And I expanded my food repert ..read more

This is the perfect time of year for a classic cold-weather recipe: French “Pot au Feu” (literally a “Pot in the Fire”). This French beef stew is a great winter dish of stewed meats, beef broth, and vegetables. It’s simple to put together but does take a few hours to cook. However, the investment in time and effort is worth it: you can serve it in several ways, freeze any leftovers, and your kitchen will smell wonderful! A versatile dish that can be served in several ways: The French traditionally serve this dish with the stewed meat and vegetables on a platter and the beef broth placed separa ..read more

Is there anything seasonal to eat in France in the middle of winter? Like in other months, products are coming into season at French markets in January, others are at their best, and some are going out of season. But do the French want to eat anything after all those long, rich meals they had during the Christmas and New Year’s holidays? But of course! This is France! The French pay attention to the seasons when food shopping: The French are known for their attention to seasonal ingredients when preparing meals. This surprised me because I grew up mainly on packaged food. I was clue ..read more

It’s that time of year when we all want to start 2023 off right by upgrading our habits. So here are my 5 New Year’s Food Resolutions inspired by good habits I’ve observed among savvy French home cooks. First of all, there seems to be a new food service or home delivery app coming out every month in France. But the objective is always the same: to convince you that cooking is difficult, complicated, and time-consuming. Best leave all that work to the professionals. I didn’t think much about it until I did a few quick calculations: financially and quality-wise, even decent take-out food i ..read more

I’ve noticed a hack the French use to elevate their everyday meals to fantastic while keeping them healthy and easy to prepare: They add an unusual, high-quality ingredient to a simple recipe to up-level the taste and avoid boredom. This also helps them avoid the temptation to buy unhealthy takeaway meals or turn to packaged food for a quick dish. With a touch of a well-made product, they know they don’t need to outsource to anyone for delicious food.   Case in point: walnut oil. When I was growing up in the US, I  loved walnuts. My father would bring home cases of t ..read more