Summer Food: When August descends like a nap.

1Aug2016
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If you’ve been following my Instagram feed this summer, you’ve been gastronomically assaulted with picture after picture of my rustic tables set for lunch at Camont. More than once, we overflowed the big round wine vat table to two, then three old…

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on ducks, death and rillettes at Camont

20May2016
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NO MORE FOIE GRAS!!!??? FOIE GRAS BANISHED IN FRANCE!!??? From the crazy headlines of international magazines like Conde Nast Traveler publishing cautionary tales to the simply illustrated flyer from my village explaining how to help stop the spread of the…

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March Hares and Spring Madness

2Mar2016
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A little Spring madness begins with a strong blue sky and ends sitting outside at the School Lunch Table at Camont. I can’t help but jump and plant and cook and plot the Summer garden. Yay Spring! The Wednesday market…

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For charcuterie lovers: a sweetheart cassoulet

8Feb2016
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Somehow this little, much beloved recipe escaped the Book. I called it the Sweetheart Cassoulet-perfect for two. Consider it an early Valentine’s gift to all you who make salty tasty bits of pork. It’s barely a recipe, more a little trick…

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Cassoulet Tip #3- building bean broth

26Dec2015
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So you’ve missed the Christmas Cassoulet, and even the Boxing Day Cassoulet, but you are still thinking about the New Year’s Cassoulet. Here’s the most important thing you can learn before dusting off your cassole- cook your beans with great care…

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Camp Cassoulet Global Supper: PARIS

13Dec2015
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Winter strikes at the heart of our souls and there is but one way to warm your spirit and celebrate the last dark night. Cooking! Come join me for the first in a series of Camp Cassoulet Global Suppers in…

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