Tarte Flambée with Reblochon, Spring Peas and Ham

This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham.  On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Leek Scapes

Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat.  Resembling asparagus in flavor, they are versatile and delicious.  Here are three ideas for cooking with scapes, plus a recipe for braised veal.

Grange Favorites: Sixty Minute Rolls

These rolls are light, delicate, with a hint of sourdough, and are ready in about an hour.

Blueberry-Ricotta Pancakes

These are the ultimate Blueberry-Ricotta pancakes:  lots of blueberries and fresh ricotta cheese for body and moisture, brown sugar and organic cornmeal for character, and buttermilk for lightness.  

 These are my favorite pancakes ever.

Ricotta Cheesecake Brownies

These brownies are enriched with fresh ricotta cheese, both in the chocolate base and the cheesecake topping.  Just the thing for dessert after a June dinner.

Anadama Batards

Glorious Anadama Batards, the movie.   Long loaves of sturdy cornmeal and molasses-spiked bread, perfect to eat with homemade Camembert.  Here's the story of how they're made.

St-Germain Mini-Souffles

Individual souffles flavored with St-Germain, the delicious liqueur made from elderflower blossoms, served with fresh strawberry sauce.  Welcome Summer!