Articles written by Larry Ervin

Easily made, compound butters add a gourmet touch by incorporating fresh herbs or other flavorings to good quality butter.

Jan 1, 2012 - Larry Ervin

Côte de Porc Dijonnaise gets in name from the Burgundian city of Dijon, yes that one famous for its mustard.

Oct 31, 2011 - Larry Ervin

Justin North's French Lessons building blocks will work well for the home cook wanting to build skills, less so if you're looking for a quick recipe.

Sep 10, 2011 - Larry Ervin

If you have ever cursed, trying to stumble through a recipe for the first time, you know the frustration of a badly-written recipe.

Aug 25, 2011 - Larry Ervin

For a memorable luncheon or an elegant soup course for dinner, a modest amount of effort will have your guests calling you a gourmet.

Jul 24, 2011 - Larry Ervin

"We humans eat too much fish." That statement may surprise you, coming from Becky Selengut, chef-author of Good Fish - Sustainable Seafood Cookbook

Jul 3, 2011 - Larry Ervin

Courgettes are easy to grow and easy to cook. This recipe for courgettes stuffed with goat cheese and aromatic vegetables dresses them fit for company.

Jun 12, 2011 - Larry Ervin

Of the various regional cuisines of France, Provençal cuisine owes its uniqueness to the influence of neighboring Italy.

May 24, 2011 - Larry Ervin

Chef Tomm helped Woody's Gourmet formulate two new herbed sea salt mixtures, shown off here in a Truffled Lobster Risotto recipe.

May 15, 2011 - Larry Ervin

In My New Orleans, John Besh's building block approach is bound to either irritate or challenge the home cook.

May 8, 2011 - Larry Ervin

This Lamb and Dried Apricot Tagine recipe illustrates how eclectic this collection is. Around My French Table marks Greenspan's first foray into savory.

May 4, 2011 - Larry Ervin

Vermouth -- wine "aromatized" with botanicals -- spikes the sauce for sea scallops and artichoke hearts in this recipe.

Mar 20, 2011 - Larry Ervin

Pan-roasting asparagus brings out its nutty flavor. Serve pan-roasted asparagus plain or with this vinaigrette infused with orange and almond flavors.

Feb 27, 2011 - Larry Ervin

This recipe exemplifies the sumptuous cuisine of the Moghuls who ruled Northern India. Above all they are famous for their myriad preparations for lamb.

Feb 19, 2011 - Larry Ervin

Whether you grow it in your garden or buy it dried, tarragon adds wonderful flavor to the low-fat sauce in this recipe for grilled salmon.

Feb 17, 2011 - Larry Ervin

This recipe makes a colorful and pungent salad with great textural interest. Blue Cheese, pears and walnuts form a love triangle with no jealousy.

Feb 5, 2011 - Larry Ervin

Leeks and potatoes form the basis for many classic French soups, both hot, like the recipe below, and cold like Vichycoise.

Jan 17, 2011 - Larry Ervin

French-inspired Individual Beef Wellingtons make an elegant offering for a special occasion or a treat for the loved one in your life.

Dec 29, 2010 - Larry Ervin

A duxelles of mushrooms is a key ingredient in the recipe for making Beef Wellington (Filet de Boeuf en Croûte) and Baked Eggs with Mushroom Sauce, below.

Dec 29, 2010 - Larry Ervin

The first commercial space flight chose a payload of Le Brouère cheese. Why? Homage to Monty Python. You may choose it for this potato gratin.

Dec 12, 2010 - Larry Ervin

Once the home cook has mastered the "magical" technique for making gougères, the door is wide open to other pastries based on pâte à choux like profiteroles

Dec 5, 2010 - Larry Ervin

Golden chanterelles are golden in color and priced like gold, too. Make the investment count by making sure you get the best.

Nov 6, 2010 - Larry Ervin

Two easy variations on French baked custard: One twists the classic chocolate pots de crème. The other injects a spike of Grand Marnier.

Nov 1, 2010 - Larry Ervin

In France, a ragoût is a thick, hearty stew made from poultry, game, fish, vegetables, or mushrooms, as in the recipe below.

Aug 22, 2010 - Larry Ervin

How to celebrate the 50th anniversary of To Kill a Mockingbird? Throw a party and serve Tequila Mockingbirds!

Jul 12, 2010 - Larry Ervin

Grilling asparagus intensifies its flavor. Delicious with a just salt and pepper, but these two variations really pop when your main course needs some bling

Jul 10, 2010 - Larry Ervin

Fresh raspberries are great on corn flakes, but when the occasion calls special breakfast, this recipe is sure to light up a loved one's eyes.

Jul 9, 2010 - Larry Ervin

Dill is one of the easiest herbs to grow and makes a great flavor addition to fish dishes like this recipe from Normandy.

Jul 5, 2010 - Larry Ervin

The term "fricassée" and the ingredient crème fraiche may be unfamiliar enough to put some off this recipe, but they shouldn't.

Jul 4, 2010 - Larry Ervin

Like most bean salads, this make-ahead recipe benefits from time for the flavors to mix and mingle. That makes it ideal picnic fare.

Jul 3, 2010 - Larry Ervin

A French Riviera picnic begs for Pan Bagnat. Add red pepper bean salad, a chilled bottle of French rose wine, and don't forget the boules.

Jul 3, 2010 - Larry Ervin

The Loire Valley in the central Atlantic coast of France is called the market garden of France, producing an amazing variety of fruits and vegetables.

Jun 21, 2010 - Larry Ervin

Sea salt blended with herbs makes an excellent addition to the gourmet's tool kit. Several commercial varieties are reviewed here.

May 31, 2010 - Larry Ervin

Poulet a la Vallee d'Auge, the classic dish from Normandy, showcases Auge valley apples, the luckiest of which transform into Calvados brandy.

May 29, 2010 - Larry Ervin

Vietnam has an elegant but simple cuisine. It is similar to the Chinese style but uses less oil, more herbs and vegetables, and is highly aromatic.

Apr 24, 2010 - Larry Ervin

Courgettes are easy to grow and easy to cook, as illustrated by this quick sautée that goes great as a side dish for simply-cook chicken, lamb or pork chops

Apr 18, 2010 - Larry Ervin

Meander up the winding cobblestones of Le Suquet, Cannes old town, and you might catch a waft of one of the city's seafood specialties: Poissons au Suquet.

Apr 11, 2010 - Larry Ervin

The use of olive oil and fresh herbs like rosemary help identify this lamb recipe as Provençal.

Mar 27, 2010 - Larry Ervin

Salt has been an important preservative for centuries. Sea salt mixed with fresh herbs preserves their flavor in a mixture that can add zest to meals throughout the year.

Mar 13, 2010 - Larry Ervin

This recipe for French style scalloped potatoes is enriched with a creamy, buttery sauce and a crisp topping.

Mar 6, 2010 - Larry Ervin

Deeply caramelized onions, rich broth, nutty melted cheese and a crouton that won't go soggy are the four keys to a great French Onion Soup.

Feb 26, 2010 - Larry Ervin

The cooking of this border region along the Rhine River reflects a balance between the robust German gastronomy and the more subtle French cuisine.

Feb 13, 2010 - Larry Ervin

Rosemary, is an aromatic evergreen that is indispensable in virtually every Mediterranean cuisine.

Jan 23, 2010 - Larry Ervin

For many, mousse brings to mind the "light" choice on many a restaurant's dessert tray: Chocolate pudding-like, but airy enough one could think it isn't fattening

Jan 17, 2010 - Larry Ervin

Banish the winter blues by plotting for your cook's herb garden. Put parsley on your list, grab your seed catalog and get planning.

Jan 9, 2010 - Larry Ervin

Banish winter blues by plotting out your cook's herb garden. Put thyme on the list, grab your seed catalog and get planning.

Jan 3, 2010 - Larry Ervin

Banish the winter blues by plotting for your cook's herb garden. Put sage on your list, grab your seed catalog and get planning.

Jan 2, 2010 - Larry Ervin

What better way to enjoy a winter day than by planning your herb garden. Grab your seed catalog and start planning. Choose either Greek Oregano or Sweet Marjoram.

Dec 27, 2009 - Larry Ervin

What better way to banish winter blues than by plotting for your cook's herb garden. Put chives on your list, grab your seed catalog and get planning.

Dec 20, 2009 - Larry Ervin

What better way to banish winter blues than by plotting for your cook's herb garden. Grab your seed catalog and get planning.

Dec 20, 2009 - Larry Ervin