The Incidental Nomads

By mid-December seasonal refrigerators in French supermarkets are full of local delicacies for Christmas luxury dinners: foie gras, escar...

I absolutely love good dry-cured ham, any type - prosciutto, Serrano, Bayonne, Iberian jambon, etc. I think I could live off of it alone! S...

Oyster purists might argue that oysters don't require any condiments. True, but sometimes, adding a bit of a punch to the oyster is jus...

Photo Credit: http://www.cartesurtables.com/ Les Compagnons de la Grappe **** (out of 5) 26 rue Lepelletier Lille, 59000, France   ...

Chantilly Cream over raspberries. Photo credit: http://www.domainedechantilly.com/sites/default/files/M.Savart-IMGdessert.JPG One can...

This classic Provencal specialty combines olive oil, garlic, and lemon juice for a pungent variation of a mayo; in Occitan region of France...

These crepes are not exactly what you'd get in France but pretty close. And when making them is so darn easy, who cares about the Frenc...

This recipe is so flexible - you can substitute asparagus for any other vegetable combation, e.g. leeks, tomatoes, etc. You can also use an...

When I had a basket of fresh figs left over from Mothers' Day, I had to think hard on what, and mainly, HOW to use them. Luckily, Da...

Tapas almond-stuffed olives anchovies marinated red bell peppers sliced sausage marinated mushrooms Soupe bourride Main dish...

A Mediterranean classic that you will find in Provence and Languedoc, bourride is a fish stew made with white fish and served with rouille...

 300g white fish 100g shrimp 1 white onion, sliced 2 cloves garlic, sliced 1kg canned diced tomatoes 1 cup white dry wine 1 teaspoon...

 1 whole duck, about 5 lb 2 tablespoons 5-spice mix 1 can pale beer 2 apples / 2 oranges / 2 lemons for stuffing veggies for roasting:...

This beautiful terrine takes some time to put together and then some more, but the result is absolutely stunning in its presentation and ta...

Remoulade is one of those words that came up in French menus very often - from the little Nomads school to high-end restaurants... Remoul...

500g dried prunes  200g (1 cup) sugar 1/4 liter (1 cup) water 1 lemon 1 pod of vanilla 1 bottle of good Armagnac In a small sauc...

Recipe of Cassoulet Castelnaudary in Carcasson The Gascony area has had many scientists stupefied by what is called "a Gascony par...

1. Start with sending your kid to school in France, which participates in a municipally-run lunch program. Lunch is serious business, w...

Ok, with the weather getting chilly, my brain gives out a signal screaming for comfort food. A very common Russian винегрет would do it . N...

We arrived in Lille in the afternoon. Having taken 2 moderately smooth AC flights with the Little Nomads , we picked up our 4 suitcases...