Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
About Susan Herrmann Loomis
Gruyère and Smoked Sausage Salad
May 08, 2005 by
Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.
- Quick Glance
- 30 M
- 2 H
- 0
The Vintner’s Wife’s Pork Chops
May 05, 2005 by
This French recipe calls for pork chops to be seared and dressed with a pan sauce spiked with shallots, garlic, cornichons, and Dijon mustard.
- Quick Glance
- 30 M
- 30 M
- 1
Green Bean and Potato Salad
May 08, 1999 by
Few vegetable combinations are more natural than green beans and new potatoes. A healthy dose of shallots adds brilliant flavor to this potato salad.
Marie-Claude Gracia’s Roast Duck
May 04, 1999 by
A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.