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Hillary Davis
Author: Cuisine Nicooise: Sun-Kissed Cooking From The French Riviera. Food and travel writer. Consultant, recipe developer, cooking instructor.
Recent Activity
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Meet Steven. Best photographer ever. Steven translated my love for the style of cooking in the south of France into amazingly beautiful visions for my new! cookbook: Cuisine Nicoise: Sun-kissed Cooking from the French Riviera Continue reading
Posted Apr 29, 2013 at Marche Dimanche
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These tiny, almost impossibly perfect little Forelle pears are the kind I could only imagine in an Hironymous Bosch painting. They weigh almost nothing and go down in two bites. Continue reading
Posted Apr 24, 2013 at Marche Dimanche
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I know. I should show you the fresh raspberries. The bottle of imported balsamic vinegar. The fruity olive oil and fragrant local honey that went into this. But I got carried away. It smelled so good, and it came together so quickly that I just didn't stop to think I should be taking photos for my blog. So this is what we have. A photo of the results. Two small jars I am going to run over and give to neighbors, and 1/2 a canning jar for me to use this week. You have to trust me. It's delicious. Continue reading
Posted Apr 17, 2013 at Marche Dimanche
I have totally become obsessed with Vine....it has such huge potential for either humor when you need it or instruction when you need it....fast! So I am playing with it. Experimenting. Following others. And I wanted to share it with you. Bon Appetit Magazine is using it brilliantly, I think. Watch below! (To get yours, go to itunes app store, it's free. Download and start creating 6 second food videos.) Continue reading
Posted Apr 15, 2013 at Marche Dimanche
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Between Pinterest and Etsy and new blogs, I am infused with inspiration lately. Here are a few of my favorite new food finds....I hope you enjoy them!! Continue reading
Posted Apr 10, 2013 at Marche Dimanche
Some fun on a Monday.....a remix of Julia Child.....! Continue reading
Posted Apr 8, 2013 at Marche Dimanche
Rum is the cure all for so many desserts.....try it in a sweet omelet.....:))
Toggle Commented Apr 5, 2013 on Vanilla Rum Cake at Marche Dimanche
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I've been baking more cakes lately than I have in years. It seems the more time pressure I am under with writing deadlines, the more baking cakes I do! I just finished writing my cookbook and it's been sent to the printers. To celebrate: a cake! Just a little something to keep my body and soul together until the next deadline. Continue reading
Posted Apr 3, 2013 at Marche Dimanche
Kay, absolutely!!!
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I just finished my writing and editing my cookbook. And I just received this beautiful sack of fresh walnuts from California Walnuts. To make a treat to celebrate my completing the book, I decided to make the most decadent deep chocolate cake with the walnuts, and eat most of it myself. Continue reading
Posted Mar 21, 2013 at Marche Dimanche
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I'm still in awe of these little clouds of goodness. I went cookie-cutter mad the other day and ordered French inspired cookie cutters (I'm still waiting for the French poodle!). I decided to put to immediate use the Eiffel Tower one (a bargain at 10 cents) and the Fleur de Lys ($1.89). Continue reading
Posted Mar 13, 2013 at Marche Dimanche
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All of a sudden, the kitchen fills with the aroma of oranges and cinnamon. And when I sneak a taste at the very end of baking the pudding, the flavor of orange has intensified. The grated orange rind simply comes to life in the last few minutes of cooking. Love this recipe! Continue reading
Posted Mar 6, 2013 at Marche Dimanche
I love her voice too. Very easy to follow and very supportive. Can't wait for her next book!
Emily, Yes. There are easy recipes online to candy whole peeled chestnuts, whole clementines....it involved soaking the whole fruit in sugar syrup for days....if you try it let me know! I would love to do it too!
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The joys of making classic French sauces, with their heady aromas enveloping a dish and taking it to another level, are brought home by Holly Herrick in this the first of her new cookbook series: The French Cook: Sauces. Continue reading
Posted Feb 27, 2013 at Marche Dimanche