You could probably get kids to eat almost anything if it were wrapped in a crepe. Kids love making these, and they love eating them even more. In fact, the kids in my food appreciation classes for years have been begging to make crepes. I think they had the sweet variety in mind. This week, […]
France is the birthplace of sauces, so we couldn’t very well spend time in France with our food appreciation classes without aquainting ouselves with some of the finer sauces in the French lexicon. But how to incorporate that with the notion of spring? Why, asparagus, of course. What could be better than a plate of […]
You can’t get more authentic southwest France than cassoulet, but the classic version–with duck confit, sausage, and various iterations of pork–takes so long to make I had no hope of introducing it to my food appreciation classes. Plus, duck confit is not a standard item at our local grocery. But our friend Kate Hill, who […]
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