On Saturday, April 17th I will be hosting a cooking demonstration for Alliance Française, Washington DC Chapter. (Link here to register before it is too late!) It got me thinking about all that I love to cook in spring time. After months of soups and slow-cooked meals that bring warmth and comfort in winter, in…
french food
Authentic Olive Tapenade
Tapenade aux olives provençal or, Authentic Provençal Olive Tapenade, is a delicious spread of olives, garlic, capers and often anchovies, that is served in the South of France. Most restaurants and market bistros will serve a small dish of tapenade accompanied with totis (Provençal for small slices of toasted baguette) or vegetable spears the moment…
Spring Asparagus Recipe with a Champagne Citrus Vinaigrette
This article and recipe for Spring Asparagus with a Champagne Citrus Vinaigrette first appeared in the Spring 2020 issue of Edible DC Magazine. Photography by Jennifer Chase. Words and recipe by Anina Belle Giannini. Le Chef, as I lovingly refer to my husband, and I used to live in his native South of France. We…
Le Chef’s Wife Essential Kitchen Tools
One of the upsides of being a Chef’s wife is that, little by little, I have amassed a kitchen filled with super functional tools that I love. My husband has lovingly stocked our kitchen with professional grade tools that are practical for home cooks like me. I realized, after many messages from you, chers amis,…
How to cook Filet Mignon like a Chef
Filet Mignon et Purée de Pomme de Terre : Filet Mignon and Mashed Potatoes It is hard to go wrong with a Filet Mignon Steak. One of the most tender cuts of steak and when cooked properly at home feels very luxurious. Le Chef and I enjoy serving steak at home because, like with the…
Seared Scallops and Leeks in White Wine Recipe
Noix de St. Jaques poêlées Sifflés de Poireaux au Vin Blanc Pan Seared Diver Scallops and Leeks in White Wine make for a delicious and elegant French-inspired appetizer. The sweet, buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to…
How to host an Après-Ski in your backyard
Après-Ski. The name immediately evokes a ski vacation in the French Alps. Cheeks rosy from the cold, a steaming mug of mulled wine in hand and a meal that warms you up, inside and out. Since there is very little chance that I will be skiing the French Alps this year, Le Chef and I…
French Lentil Soup Recipe
The French adore lentils! Judging by the way my husband’s eyes light up when I say I am making my Lentil Soup, I know I have a winner. This French Lentil Soup recipe is surprisingly easy and quick to make. 10 minutes of prep time, 45 minutes of simmering time and you have a healthy,…
Honeynut and Pumpkin Soup with Rosemary
To me, there is nothing more comforting than a warm bowl of soup. I came up with this Roasted Honeynut and Pumpkin soup with Rosemary simply by using the ingredients that were in my kitchen this week. It was so good I had to share! Seasonal vegetables? Check. Delicious, decadent flavor approved by Le Chef?…
Easy Fresh Fruit Compote Recipe
Observing Le Chef prepare breakfast one morning I realized there was a much simpler way to use overripe fruit. Fresh fruit compote! So quick to prepare and it can be done in small batches which you can easily freeze.
