Global Chronicles

This Global Chronicle focuses on the diversity of the French cuisine from coast to coast and among borders. My recent trip presented the finest ingredients and preparations that focused on ostensibly richer recipes of the north to seemingly healthier recipes of the south. Of course, many exceptions exist for juxtaposed deliciousness! Viens voir!

Perhaps it’s their pastel-ish colors. Maybe it’s their cloying sweetness. And I really can’t stomach their flavored fillings which seem like such artificial caloric no-no’s. I must confess that some look like artists’ palates, as these pictured. But the buck stops there, says moi! Throughout my French travels, macarons were always prominent in most pâtisseries and concluded many of my meals. Here’s how I delt …

This Global Chronicle features world-renowned rice that’s indigenous to southeast France and looks good enough to eat without any accoutrements! Read what’s so spectacular about its grainy goodness …

This Global Chronicle features the quest for the omnipresent French truffle with reckless abandonment. Journey along to read and almost taste its earthy, umami goodness.

Served with or without yellow potatoes, this cup-of-chicken is simple and satiating for a light bite anytime!

Growing up, who knew about radish tops? Certainly NOT me! I only thought that red radishes came in plastic bags, all trimmed and ready for anything. Occasionally a few cut radish green toppers were displayed, but discarded. On no occasion did radish greens ever appear in soup, as in this recipe for Soupe aux Fanes de Radis (aka Radish Top Soup)—my calling!