Individual Swiss chard gratins with breadcrumbs

Swiss chard is one of my favorite leafy greens, because it’s so easy to prepare and it always tastes delicious – and in these gratins, the Swiss chard is absolutely succulent!

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Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

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Winter scramble with shiitake, fingerling potatoes and chard

This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weekday dinner, my mouth salivating in anticipation as I cook at the stove.

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Gougère with aged gruyère and cayenne

Who would want to live without the exquisite pleasure of eating warm bread, or pasta, or cakes?

Almost 1 in 100 Americans suffer from celiac disease – gluten intolerance. Why can’t they enjoy the exact same quality of flour-based food as those who don’t?

That is the tantalizing question that more and more cooks (and chefs) are facing.

For me, the answer came from a most unexpected source – celebrated chef Thomas Keller… via a mysterious sack of flour left at my door by a dear friend who’d just returned from California.

The “Cup4Cup” flour blend waiting at my door is the creation of Lena Kwak, the talented and creative Research and Development Chef at the French Laundry, Chef Keller’s much-heralded temple of gastronomy, in Yountville, CA.

As luck would have it, I had the chance to meet Lena – and Thomas Keller – a couple of weeks later (on November 1) at the launch of Cup4Cup at Per Se, in New York City.

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Shiitake mushroom and Yukon gold potato gratins

Deeply flavorful yet not too rich, these gratins make a delicious appetizer. But you can also serve them, with a couple of side vegetables, as a main course for a dinner party or a holiday meal.

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