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Radish-Top Pasta from 'The French Market Cookbook'

Cook the Book Kate Williams Post a comment

I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways. More

Radish-Top Pasta from 'The French Market Cookbook'

Serious Eats Kate Williams Post a comment

I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways. More

Q&A with Clotilde Dusoulier of Chocolate & Zucchini on 'I Know How to Cook'

Erin Zimmer 7 comments

"We had to remove a few outdated recipes, like one for a Mushroom and Banana Salad." 'I Know How to Cook' Recipes Eggs in AspicBeef Carbonade with HerbsPain d'Epice (Spice Bread)Apple MeringueAlmond Macaroons Je Sais Cuisiner by Ginette Mathiot, first published in the 1930s, is pretty much the bible of French cooking. You'll see it on kitchen shelves throughout France, usually faded with boeuf bourguignon-stained pages. For the first time, the giant, super comprehensive text has been published in English thanks to translating help from Clotilde Dusoulier, the voice behind the now six-year-old food blog Chocolate & Zucchini. It's a doorstopper of a book (no beach read here) but filled with classic preparations, hand-holding instruction, and charming illustrations by Blexbolex.... More

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