When I first moved to Nice, France, I lived upstairs from the now-defunct bakery Espuno, which had been run by the same family for generations. This bakery had none of the elaborate pastries I had grown used to seeing in Paris; instead, next to the croissants and brioches, it showcased square slabs of pie with a dark green filling, the …
With the holidays come holiday guests, and the challenge of making breakfast for a crowd. In our version, we cook potatoes and wilt spinach on the stovetop but combine them with eggs, Parmesan, basil, garlic and pine nuts to bake in the oven. It’s something like a crustless quiche, but with only a ¼ cup heavy cream and no butter, …
For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Please enter a valid email address Please enter a valid email address SIGN UP I would like to be emailed about offers, events and updates from The Independent. In our version, we cook …
