Writer Elizabeth Bard moves to Paris and finds far more than just the makings for dinner at her local market.
About Elizabeth Bard
Elizabeth Bard is an American journalist and author based in Paris. Her first book Lunch in Paris: A Love Story with Recipes was published by Little, Brown. Lunch in Paris has been selected as a Barnes & Noble “Discover Great New Writers” pick for Spring 2010. Bard’s writing on art, travel and digital culture has appeared in The New York Times, The International Herald Tribune, Wired, Time Out and The Huffington Post. You can follow Elizabeth’s continuing culinary adventures at elizabethbard.com.
Mackerel with Onions and White Wine
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
- Quick Glance
- 30 M
- 40 M
- 4
Potato and Celery Root Mash | Purée de Celeri
Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.
- Quick Glance
- 25 M
- 55 M
- 0