Feed52

From Quail to Quince

By • September 19, 2012 • 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

You'd think reading about one women's adventures living and cooking in Southern France would drive you crazy with jealousy. But when we read Mimi Thorisson's blog, we just get crazy hungry.

She straightforwardly recounts her days, but it's the details that count -- a vigneron who leaves a baguette on the windowsill because it isn't crunchy enough; a must-see food movie for the Netflix queue.

This recipe showcases a no-frills quail recipe (does such thing exist?!), ending with a quince tatin made from a handful of ingredients, plus a dollop of creme fraiche for good measure. Impossibly French. We could read this all day.  

From Quail to Quince from Manger

Jump to Comments (0)

Comments (0)

Default-small
Default-small