Bel Ami- Nyon

A few friends and I hit up the Cafe Bel Ami in a most random location in Nyon. The restaurant featured an extensive patio chock full of lemon trees and a menu that was an interesting mix of Peruvian, American, and a little Tex Mex. The three of us being all American were here for…

Super Model Project: Pan Seared Fish with Herby Browned Butter

In French you’d describe that you’d like 180 grams of sea bass as one hundred and four times twenty. You can imagine my poissoinnier just couldn’t imagine what one hundred and twenty times four was. So, I showed him my calculator instead. He responded in some local numerical dialect that I had to ask my…

Rainbow Salad

Happy Pride All! Need a rainbow inspiration for the last weekend of prideful June? Here’s a delicious idea that’s really not much of a recipe, but made for a week of excellent meals as well as a nice Sunday lunch. Rainbow Salad Butter or romaine lettuce base, lightly tossed in Ina’s Greek dressing Diced tomatoes…

Greek Sc-alad

This weekend I combined two of my food loves- Greek salad and scallops- into a marriage called ‘Scalad.’ Pretty satisfying combination even if the scallops were very sandy like these were. I’m French, they call seared scallops, “snackee” for the sound they make when you sear them. Apparently this is “snack, snack.” No recipe, just…

Coconut Curry Sauce for Scallops

Here’s a super simple scallop drizzle with ingredients that you probably have in your pantry. Coconut milk, curry powder, and Siracha. That’s it! Dial the combo that way that feels right for you. In my example here, I was working with reduced fat coconut milk, which made things quite thin. Opt for the full deal…

Bearnaise Sauce

In the month of May, I made a lot of salads, went on vaca, then made a bunch more salads. I was hungry for a steak. A steakhouse steak. What’s the difference? Bearnaise. While I’d never made the sauce before, it was deceptively simple and really stepped up the meal. Excellent with both steak and…

Wild Buffalo Quesadillas

Don’t ask me why, but I love Cinco de Mayo which isn’t really even a real holiday with Mexican Independence Day being in September and all. Last year I made a helluva a spread for the chap I was seeing. This year, it was all about the girls. Since you can’t purchase anything spicy in…

Hot Greek Salad

Everyone has been baking together feta and tomatoes during quarantine and while I still haven’t tried that, I have invented a hot Greek salad that’s quite nice. It feels healthy, so maybe it will even bring you a hot Greek? Yet to be seen…. It’s a great way to use up veggies in your fridge,…

The Best Greek Salad- Ina’s of Course

This Greek Salad is one of my go to recipes- originating from Ina, of course. I’ve made it twice for meals I’ve hosted in the last two weeks, have been making it for years, and yet, I have never shared my version of it here for reference. Really, this is a crime. It is always…

Greek Chicken

Since Easter hams aren’t a thing in Switzerland, although ham itself seems to be everything…and I’ve never cooked lamb, the more traditional Easter brunch choice, I elected a fresh, terrace-friendly option- Greek Chicken based on a What’s Gaby Cooking recipe, though not the same. First, let’s have a look at a fresh little apero hour…

Ramping Up to Spring

What’s in a ramp….? Answer: no one knows! So, when I saw what I thought was a ramp in my local market, I was all about it. So much so, I bought ramp pasta, ramp pesto, and fresh ramps. I was here to embrace a country who really commits to seasonality. You can imagine my…

Rosemary Garlicky One-Pan Chicken

After reading through quite a few roasted chicken recipes, nothing seemed quite right. I wasn’t trying to roast a whole chicken and while I love lemon, I just wasn’t in the mood for a lemony, winey chicken. At a recent dinner I attended, someone ever so simply roasted chicken legs and served it ever so…