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Nov 27, 2024 | 
today.com | Erin French
RecipesChef notesIt’s like having the most delicious cloud of pumpkin pie: light and fluffy yet with all the deep delicious flavors of the heavier classic version. Exactly what you want after eating an indulgent holiday meal. Technique tip: To roast winter squash, preheat oven to 425 F. Cut the squash in half and remove the seeds. Brush the flesh with 1/4 cup olive oil and season each half with 1 teaspoon salt.
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Nov 27, 2024 | 
today.com | Erin French
RecipesChef notesPantry staple dried apricots that have been marinated in orange blossom water and spices are a little fruity, a little floral, but still have their naturally bright punch. Paired with a salad of crunchy carrots, they make a versatile side that would work as part of a picnic spread or next to your favorite roast. Technique tip: I call for using a mandolin here because I thinks the best way to get the thinnest slice on the carrots.
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Nov 26, 2024 | 
today.com | Erin French
Chef notesPacked with a ton of flavor with minimal ingredients, this dish doesn't need much coddling and can feed a crowd. Homemade breadcrumbs make a big difference. Transforming bits of good bread (that is not quite fresh enough for sandwiches) into the breadcrumbs yields superior flavor and texture compared to store-bought.
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Nov 26, 2024 | 
today.com | Erin French
RecipesChef notesThis festive casserole has all of the comforts of the holiday season while giving your taste buds a world of flavor to start a whole new tradition at your table. Serve with a salad of fresh greens to cut the richness of the pie.
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Jun 27, 2024 | 
today.com | Erin French
Chef notesCrispy, tender, herbaceous and citrusy, these tostadas celebrate the freshness of summer while embracing the joy of grilling season. If you want to turn this into a breakfast dish, serve it topped with a fried, sunny-side up egg. Swap option: You can substitute out steak for chicken.
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Dec 7, 2023 | 
today.com | Erin French
Chef notesThere is nothing as satisfying as sipping a glass of ice cold lemonade on a hot summer day. Its sweet-tart flavor is a surefire signal that the season is here. With just three simple ingredients — fresh lemon juice, sugar and Thai basil (and water, but that doesn’t count) — this lemonade is a modern take on an old-fashioned sipper. While the standard basil you can find at most grocery stores and farmers’ markets has a pleasant floral aroma, Thai basil kicks it up a notch.
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Nov 30, 2023 | 
thebuzzmagazines.com | Cindy Burnett |Erin French |Henry Winkler |Jacqueline Winspear
Want more buzz like this? Sign up for our Morning Buzz emails. To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest. The Buzz MagazinesLooking for holiday-gift inspiration? Books make great gifts for just about anyone. This week, Cindy Burnett shares a list of books that would make a good gift. #pageturnersLooking for holiday-gift inspiration? Books make great gifts for just about anyone.
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Nov 20, 2023 | 
today.com | Erin French
Chef notesIf you know and love panzanella — the Italian bread salad typically made with tomatoes and cucumbers — why not use it as a base to highlight other star summer produce? Erin French, chef and owner at The Lost Kitchen in Freedom, Maine, had just that idea with this Peach and Blackberry Bread Salad. The trick to a great panzanella is using bread that’s either a bit stale or has been dried out, so that it doesn’t get soggy and gives each bite the best ratio of crispiness to soft fruit.
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Nov 7, 2023 | 
shelf-awareness.com | Erin French |Snoop Dogg |Lidia Bastianich |Tanya Bastianich Manuali
Big Heart Little Stove: Bringing Home Meals & Moments from The Lost Kitchen Share with friends:Permanent Link:Erin French (Finding Freedom) is the owner and chef of The Lost Kitchen, a 40-seat Maine restaurant recognized internationally for its creativity. French loves to showcase Maine's natural bounty in her dishes, and specializes in using local ingredients.
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Nov 3, 2023 | 
epicurious.com | Erin French |Thomas Keller |Jesse Szewczyk |Zoe Denenberg
Yogurt does a lot of heavy lifting in my house. We use it as the base for sauces and spreads-but for biscuits? Absolutely. Yogurt isn't that different from today's commercial buttermilk, which is cultured to produce that acidic tang that yogurt also has. The yogurt activates the baking soda, helping these biscuits to rise and making them light and fluffy. All products featured on Epicurious are independently selected by our editors.
