Sticky honey chicken with ginger and sesame seeds

I’m so glad that I finally got around to making this recipe again and that it’s finally up on the blog! This is one of the first things I learned to make on my own, back when Jé and I had just gotten together. I remember trying so hard to impress him (even though he’s really not much of a foodie), making stuffed bell peppers (another recipe that I don’t think is even on here!), pumpkin pie from scratch and then, this chicken. It felt like such a triumph. It was incredibly easy, actually, but something about it seemed complicated. Almost fancy even. It was pure instant gratification, and I made it on a regular basis for a long time, until one day, it just fell out of my rotation. And I haven’t made it since. And then the other day I randomly thought about it, and remembered how it was just as good as any take-out I ever ate in America and a million times better than what I can find in France, and just like that, sticky honey chicken was back!

Rhubarb curd tartelettes

I grew up eating rhubarb straight out of my grandparent’s garden. Of course as a kid, the extreme tartness was a bit too much for me, but my Grandma sure knew how to make an amazing strawberry-rhubarb pie that won us all over. Since moving to France, I have a tendency to always choose rhubarb desserts when they’re available. One of my favorites is a perfect little rhubarb tartelette covered in a crumble topping. When my own rhubarb plant starting growing this year, I knew that I needed to find my own signature dessert showcasing all that I love about rhubarb. And honestly, what’s better than a curd? I LOVE curds, their silky texture and tart sweetness. This was a no-brainer.

Rice noodle bowls with cashew ginger sauce and poached chicken

I LOVE Asian and Asian-inspired food. Maybe it comes from growing up with a buffet nearby and taking full advantage of all-you-can-eat. It’s more likely that my love of this cuisine comes from its subtle mix of spices and nutty sauces, something that I’ve definitely grown to appreciate. I first discovered and fell in love with satay and our neighborhood Thai restaurant. They also boasted a sweet and sour chicken/cashew stir fry that was to die for. Chicken satay makes good use of peanut butter, and this noodle bowl will do the same with cashews. It’s fresh and different, yet very simple to make.

Roasted carrot and parsnip soup with coconut milk and parsley coulis

Who doesn’t love a good, warm, nourishing bowl of soup in the early winter months? It’s funny how suddenly my plans in the kitchen change from salads and marinated meats to soups and stews, all in a matter of days. You can just feel the change coming: the air gets cool and crisp, your body is in need of sustenance rather than just eating mostly for pleasure and you know that it’s time to break out your dutch oven and get cooking!

Fluffy buttermilk and coconut pancakes with raspberry-ginger compote

I love pancakes. I always have (frankly, who doesn’t as a kid?). This is a classic recipe for buttermilk pancakes that I livened up with the addition of shredded coconut and a raspberry-ginger compote. It was the perfect comfort food, reminding me just enough of my childhood but still packing a new, flavorful punch coming from the fabulous raspberry-ginger compote.