The souffle can be made up to 3 hours in advance, and stored in the refrigerator. Remove from refrigerator 20 minutes before baking. Serves: 6 Prep time: one hour
“Heaven is under our feet as well as over our heads” – Thoreau There’s nothing better for the spirit than a strong dose of fresh air and sunshine, a leafy hillside with moss-covered trails to walk upon, and a friend with whom to share the path. The pleasures of Vermont are simple, serene, homey, and historic – one of the few places I’ve visited that caused me to think, “I could live here.” Recently, my husband and I stayed at […]
At the White House, calligraphy is used to create and address invitations, place cards, menu cards, escort cards, holiday cards, proclamations, programs, certificates, and pretty much anything that involves paper and a pen. There are three full-time calligraphers, who work out of a big room in the East Wing which has a nice eastern exposure for lots of natural light, and they rarely have a moment of leisure; along with all of the beautiful words they bring to life, they […]
Adapted from Chef Christophe Tanneau-Kervran Makes 4 dozen cookies Prep Time: Two hours (one hour and twenty minutes for baking one sheet of macarons at a time) Filling:
Today is Bastille Day, La Fete Nationale of France. What could be a more appropriate moment to learn how to make a proper macaron? I’m delighted to offer a recipe from no less an authority than Chef Christophe Tanneau, executive chef of the French Embassy here in Washington. Chef Tanneau turns out exquisite French cuisine every day for those who enjoy the generous hospitality of His Excellency, Ambassador Francois Delattre, and Madame Sophie L’Helias. Sophie and Francois are quintessentially accomplished […]
