Years ago, I spent a summer as an au pair for a lovely French family at their summer home in Cahor. Summer chateau, that is. The extended family gathered there, and grandmother made a simple, country supper every evening. Each meal was built around a rustic potage, a simple feat of culinary expertise for a thick soup that combined the odd ends of vegetables and greens, and that was different every evening.
Cool Spring nights in North Carolina are perfect for a soul-warming bowl of chili The Verandas, especially if you tuck around the chimenea, under the stars, with a local craft beer.
This tea bread – dessert loaf, breakfast bread – is the most delightful banana bread we’ve ever had. So moist it’s truly a combination of banana bread and bread pudding.
Zuban Glacé The Verandas is an elegant dessert, at once breathtakingly elegant and deceptively simple. This lovely cake will stun guests with its Old World sophistication. It will not disappoint with layers of flavor. With liberal applications of Kirsch, and Sherry-flavored whipping cream, this is reminiscent of a trifle or other liqueur soaked desserts.