Best Vinaigrette Dressing

I am always on the hunt for the best vinaigrette recipe, whether it is in a new cookbook, online, or from a friend. Samin Nosrat sang its praises for The New York Times, and it is originally came from Jody Williams and Rita Sodi, from their West Village restaurant Via Carota. A nice pedigree for a vinaigrette.

This vinaigrette is simply delicious, and can be used over vegetables, grains, salads, steak, fish or roast chicken too. Sherry vinegar is always my preferred vinegar for dressings. If you don’t have two types of mustard in your pantry, use twice as much of whichever mustard you do have. It yields 1-1/2 cups.

Ingredients:

1 large shallot, very finely diced

2 tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1-1/2 teaspoons honey

1-1/2 teaspoons Dijon mustard

1-1/2 teaspoons whole-grain mustard

2 thyme springs, washed leaves picked and finely chopped (about 1/2 teaspoon)

1 garlic clove, finely grated

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

Directions:

Place the shallot in a fine mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add the vinegar and warm water, and let the shallot mixture sit for 2 minutes.

Whisk in oil, honey, both mustards, thyme, garlic, salt, and pepper. Taste and adjust the salt and vinegar as needed.

Cover and refrigerate remaining dressing for up to 1 week. Enjoy!

You Could Store Your Vinaigrette In A Clean Bonne Maman Jar

Bon Appétit et Bon Weekend…Bonnie

Fresh Italian Parsley In Water By The Sink

In my cooking classes, when there is a moment to pause, I highlight some easy ways to elevate your cooking. Many I am sure most of you know, a few just might be new tips. Simple, yet can make a big difference. Here are a few of my easy ways to elevate your cooking.

1)    Use “Mise en Place” method, everything in its place. Measure and set out each recipe ingredient first before commencing.

2)    Think seasonally, use fresh ingredients in season. Take advantage of the flavors at their peak for your recipes.

3)    Grow and use fresh herbs. Place your culinary herbs near your kitchen, or better yet your most frequently used like parsley near your kitchen sink.

4)    Garnish your baking and cooking, using herbs, edible flowers, nuts, citrus zests, etc. It makes each recipe a little more dressy and finished in appearance.

5)    Layer your menu and dishes with a flavor thread, if possible. It could be lemon juice or zest, salt, vinegar or a spice. It helps unify your menu.

6)    Mortar & pestle your black pepper, releases flavorful oils. One step better than grinding your pepper.

7)    When traveling, pick up new spices to try & experiment with. I like to get my saffron and smoked paprika in Spain, dried lavender in Provence. A nice memory, as well extra special for your culinary prowess.

8)    Serve warm dishes warm, and cold dishes on cold plates. A sign of a pro.

9)    Start over with new fresh spices at least every year. It is actually recommended every six months.

10) Be creative with flavored olive oils and vinegars.

11) Buy Rumford 4 oz Aluminum-Free Baking Powder, keep fresh, change out every 6 months for optimum baking.

12)   Use “Cold Pan Technique”—heat olive oil, onions, garlic, pinch of salt, etc. together from a cold pan, creates a soft and succulent flavor base for the rest of the recipe.

13) Taste, taste, taste throughout your recipe. Always recommended to keep you on track with your recipe.

14) Use the right pan, right kitchen tool, that your recipe calls for.

15) As a cook, visualize your completed recipe as you want it to look and then begin your recipe. Not many cookbooks mention this.

Bon Appétit et Bon Weekend…Bonnie

Truffle Season Announcement In The Uzès Tourist Office

Hello Everyone! I took some time off from writing to start my 2026 in France. I trust your 2026 is off to a great start, and wish you all the best in this coming year! May you be happy, healthy, and prosperous!

Fresh Truffle In My Kitchen

In our area in South France near Uzès, the highly prized culinary black truffle is in season now. Truffles are available in the winter markets from truffle producteurs (producers), restaurants create truffle specific menus, wine and truffle paired events are offered, there are truffle hunting with dogs demonstrations, and the third weekend in January is the culmination of events and celebrations centered around the prized truffle in Uzès. My husband John, and I were fortunate to take in a few of these very special events with wine and truffle pairings.

Collias Wine Cooperative, Wine & Truffle Pairing Event

Duche D’Uzès Winemaker’s Wine & Truffle Gala.

Truffles grow underground at the base of certain trees like oak, hazelnut, hornbeam, pine, and a few others. The unique landscape around the Uzès area is ideal for the black truffle. The black truffle, also called the black diamond for it’s culinary excellence, has been found, cultivated, and highly revered for centuries. In Uzès, truffle season is from November to March.

Fat absorbs the unique flavor of truffle the best. Therefore, truffle pairs very well with eggs, creams, butter, and fats. I had the good fortune to talk to with a friendly wife of a truffle producteur, who said she always infuses her cream, her eggs with truffle for at least a day in advance, before using it in her cooking. Not having really cooked with truffle before, I decided to try truffle three different ways.

Truffles are not cheap, the truffle pictured below was about the size of a small whole walnut, and cost about 19 euros, or about $23.00. By the way, the recommended way to store fresh truffles before use is to wrap them individually in a paper towel, place them in an airtight glass jar, and refrigerate them in the crisper drawer. Change your paper towel around the truffle daily, and use your fresh truffle within a week.

Truffle Butter Is Very Flavorful And Easy To Cook With

Storing Fresh Eggs With Black Truffle In An Airtight Glass Container

Infusing Cream With Black Truffle Shavings In An Airtight Glass Jar

Pan-Seared Salmon Over Celery Root Purée

The first recipe I tried was a Celery Root Purée, a recipe similar to Ina Garten’s. However, I used celery root and potatoes, boiling them separately as they have different cooking times. I had previously infused the cream I used with black truffle shavings, adding it to my mashed celery root and potatoes. The fresh salmon was so delicious from my favorite (and very handsome) fishmonger at the Uzès market. French green lentils are also a culinary treat, and go so well with salmon, I made those also, to have on the side.

Truffle-Infused Cream Sauce Pasta With Peas And Ham

The second recipe I tried was Truffle-Infused Cream Sauce Pasta With Peas And Ham. Very simple and very flavorful. The key was the subtle truffle flavor infused for a day in the cream sauce.

Sauteing Onions, Garlic, and Mushrooms In Truffle Butter For An Omelet

The third recipe I tried was a French Omelet for lunch. The French normally don’t eat eggs for breakfast. Eggs are eaten more often for lunch or a light dinner. In fact in France the saying goes, “Breakfast is light, Lunch is sacred, and Dinner is social.” —Barefoot Blogger. First, with my truffle butter I sauteed onions, garlic, and then the mushrooms until they became dry. I whipped my eggs infused with truffle, added a touch of truffle-infused cream to the eggs, poured the egg mixture into the pan, and then added the ready mushroom filling. What an omelet!

Cooking with truffles is fun and easy, and wow that incredible truffle taste elevates every dish you cook with. I am going to cook more with fresh truffle, when it is in season, and experiment with more recipes.

Fresh Truffles For Sale At The Uzès Market

Truffle season was really fun this year. Participating in these events was also a great glimpse into another facet of this local culture, people, and cuisine. I am very grateful for the conversation with the truffle producteur’s wife, as the few truffle tips she gave me, got my truffle cooking adventure off on the right foot.

She said her husband’s father was also a truffle producteur, and I am sure on the same land. Curious, I asked about their truffle-hunting dogs, thinking they had probably five or so. Oh, non, just one, and one puppy being trained, and never inside the house.

Please share if you have cooked with truffles before, and have a favorite recipe.

Bon Appétit et Bon Weekend…Bonnie

Ricotta Gnocchi Ready For The Pot Or To Be Frozen

I share this recipe with you because it is the ultimate comfort food. I have made traditional gnocchi using potatoes maybe once, but I have already made this ricotta gnocchi twice. Using ricotta lightens up the gnocchi, adding a dash of nutmeg and grated lemon is genius. Finishing the recipe with brown butter, sauteed pancetta (I used proscuitto), and crispy sage leaves allows all the flavors to brilliantly shine.

This is a great recipe to make this winter and around the holidays with your household guests, children, grandchildren, family, friends, and neighbors. Perfect for a project during cabin time in the mountains, all the christmas cookies are done, or making ahead a meal for the holidays, or just something fun to do together. If you enlist a group, why not make double or triple the dough recipe, and freeze it for later. Frozen gnocchi can be kept in the freezer up to two weeks.

The dough is easy to make. When the dough is chilled for 30 minutes, you create long ropes, and cut into 3/4” pieces. What kid in all of us wouldn’t enjoy doing that. Serve with a rich, lightly oaky Chardonnay, and a nice vinaigrette mixed green salad. Ultimate comfort food.

Ricotta Gnocchi

Lovingly Adapted From Chef Geoffrey Zakarian, Food & Wine Magazine, September 2025

Recipe Serves 4 to 6

Ingredients:

2-3/4 cups whole-milk ricotta cheese (about 1-1/2 lbs.)

3 oz. Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish

1 large egg

1 large egg yolk

2 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

1/2 tsp. ground nutmeg

1-1/2 tsp. grated lemon zest, plus 4 tsp. fresh lemon juice, divided

2-1/3 cups all-purpose flour, plus more for dusting

3 Tbsp. extra-virgin olive oil, divided, plus more for greasing

4 oz. pancetta or proscuitto, finely chopped (about 2/3 cups), divided

6 Tbsp. unsalted butter, divided

20 fresh sage leaves, divided.

Directions:

1) Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a standard mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.

2) Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.

3) Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch thick rope, about 22 inches long. Cut each rope into 3/4-inch-long pieces (about 25-28 pieces per rope); transfer gnocchi to baking sheet.

4) Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon.

5) Preheat oven to 200 degrees F. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta or proscuitto; cook, stirring occasionally; until fat is rendered and pancetta or proscuitto is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.

6) Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned 2 to 3 minutes. Flip, cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.

7) Repeat with remaining 1-1/2 tablespoons oil, remaining pancetta or proscuitto, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.

Make Ahead. Gnocchi can be prepared through step 3 and refrigerated, covered, for up to 1 day. To freeze, transfer baking sheet to freezer until gnocchi are hardened, about 2 hours. Store frozen gnocchi in a large ziplock plastic bag in the freezer for up to 2 weeks. Boil frozen until they float to the surface, 3 to 4 minutes. Once gnocchi float, continue boiling for 2 more minutes. Proceed with recipes as directed.

Dreamy Ricotta Gnocchi

Bon Appétit et Bon Weekend…Bonnie

Heavenly Pumpkin Maple Cornbread

Back in 2021, I posted this Pumpkin Maple Cornbread recipe, and wanted to post it again for all of you in case you missed it. One of the best cornbreads I have made ever. It is so moist with a delightful flavor combination and a nice texture. As I mention below, it is versatile, and pairs well with many fall recipes like chili, hearty soups, or even your Thanksgiving menu.

I have to share this delightful Pumpkin Maple Cornbread published in The New York Times. I knew, just by first reading it, was going to be fabulous. Sweetened with brown sugar and maple syrup, moist and rich, this is not your typical cornbread. In fact, it is so versatile, it could be a fall breakfast sweet, a Thanksgiving side, or just a satisfying snack. Easy to make, and one I am sure you will keep in your seasonal fall recipes.

Pumpkin Maple Cornbread

Lovingly Adapted from Samantha Seneviratne

Published in The New York Times

Ingredients:

½ cup plus 2 Tablespoons unsalted butter, divided, melted and cooled slightly, plus more for greasing the pan.

1 cup finely ground yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

¾ teaspoon kosher salt

½ teaspoon baking soda

1 large egg

¾ cup packed light or dark brown sugar

1 cup canned pumpkin purée

½ cup buttermilk

½ cup plus 2 Tablespoons maple syrup, divided

¼ cup pumpkin seeds (pepitas)

Directions:

Heat the oven to 375 degrees F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk, and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature. Makes 9-12 servings. Recipe Note: Be sure and use finely ground cornmeal, and real maple syrup for this recipe.

Pumpkin Maple Cornbread Just Out of the Oven Cooling

More Related Links:

Curried Pumpkin Hummus

Home-Grown Pumpkins

Bon Appétit et Bon Weekend…Bonnie

Last Scoop of Tomato Truffle Bisque

Tomato Truffle Bisque

Ingredients:

1 medium onion, diced small

3 carrots, diced small

4 garlic cloves, minced

2 tbsp. olive oil

2 tbsp. tomato paste

2-15 oz cans or 1-28 oz can, San Marzano tomatoes

2 tsp. Herbs de Provence (optional)

1 -1/4 cup vegetable stock

2 tbsp. fresh lemon juice

½ cup heavy cream

2-3 tbsp. black truffle oil

1-2 tsp. kosher salt

1/2 tsp. black pepper

Grated Gruyère

 Directions:

-In a medium saucepan, sweat the onions, carrots, and garlic until translucent; add tomato paste and cook for two minutes.

-Add San Marzano tomatoes, Herbs de Provence, chicken stock and cream; simmer for 30 minutes.

-Add truffle oil, lemon juice, salt, and pepper to taste.

-Blend carefully in a blender until smooth.

-Return soup to saucepan and heat slowly before serving

-Finish the soup with a drizzle of truffle oil and a sprinkle of Gruyère cheese

-Serves 4-6.

Last year I lovingly adapted Jeffrey Scott’s recipe from Tablas Creek Vineyard, Paso Robles, California, in a menu for one of my cooking classes. His recipe further inspired me to create my own version. In my area in South France, near Uzès, En Provence Occitane, the culinary treasure—black truffle is found, and is in season from November to March. This being March, and the end of the season, I thought to share this recipe with you.

Easy to make, with almost everything readily available in your pantry, with possibly the exception of black truffle oil. Trader Joes, around the holidays stocks a black truffle oil /white truffle oil in a two pack. Other places to find black truffle oil are online, and where specialty foods, vinegars, and oils are sold.

For these blustery March days, make this creamy dreamy bisque, and pair it with a yummy grilled cheese sandwich, a French Croque Monsieur, or even a Trader Joes warmed Garlic Naan.

Black Truffles for Sale at Local Village Truffle Festival

Bon Appétit et Bon Weekend…Bonnie

Jim Dodge Chocolate Pecan Cake

Jim Dodge’s Bourbon Chocolate-Pecan Cake is one of my very favorite chocolate desserts. I usually make it around the holidays or for Valentine’s Day. It is relatively easy to make, tastes divine, and is so beautiful to serve your family and friends.

I first posted this recipe back in 2010, and in honor of Valentine’s Day, my gift to you, I am sharing it with you once again. Enjoy!

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I'm a big fan of French author Mireille Guiliano who burst onto the publishing scene in 2005 with her book, French Women Don't Get Fat. She has gone on to write several more books, including French Women for All Seasons: A Year of Secrets, Recipes, & Pleasure (Vintage) Mireille Guiliano (and as I also aspire to) lives her life by the seasons. In French Women for All Seasons: A Year of Secrets, Recipes, & Pleasure (Vintage), she writes chocolate isn't strictly seasonal, so it can be certainly be enjoyed year-round, but she emphasizes that chocolate lends itself much better to the fall and winter seasons. I agree, and therefore must share with you one of my favorite winter desserts, Jim Dodge's Bourbon Chocolate-Pecan Cake.

Jim Dodge's Bourbon Chocolate-Pecan Cake

I was given this rich dessert recipe from my dear friend, Janet Leutel, nearly a decade ago. Janet annually compiles a short softcover cookbook of her favorite recipes over the past year, and gives it as a special gift around the holidays.

This is a very rich, dense flour-less cake. Use good chocolate and cocoa powder. The "bourbon" ingredient is optional in this recipe. I generally make it without. Enjoy!

Ingredients:

2 cups pecan halves

3/4 pound unsalted butter (divided)

12 oz. bitter or semi-sweet chocolate (divided)

1 and 1/2 cups sugar

1 cup unsweetened cocoa powder

6 eggs

1/3 cup bourbon (optional)

Method:

Spread pecan halves on a baking sheet and toast in 350 degree oven until fragrant, about 10 minutes. Set aside and cool. Separate out 1/2 cup for decorating top of cake layer. Grind until coarse, 1 and 1/2 cups pecans in food processor, which will be added to the cake mixture later.

Cut circle of parchment to fit bottom of 9" spring form pan. Butter pan well, and line with parchment circle.

Melt 1/2 pound butter and 8 oz. chocolate in top of double boiler over simmering water. Stir until very smooth and set aside to cool.

Mix sugar, cocoa, and eggs just until well combined. Add melted chocolate, stirring to combine. Add coarsely chopped 1 and 1/2 cups pecans, and stir in. Add bourbon if you are using it, as this point.

Pour batter into prepared spring form pan and place this pan into a larger pan with simmering water. Water level should come to 1/2 of spring form cake pan. Bake at 350 degrees in oven until cake is firm to the touch, about 50 minutes.

Cool cake on wire rack, and remove side of the pan. Leave parchment paper on and wrap in plastic wrap and refrigerate overnight. (I like to refrigerate cake in spring form pan overnight).

Remove cake from refrigerator, and place upside down on wire rack, or serving dish. Peel off parchment paper and drizzle with glaze. Drizzle the sides, and then the top. Smooth with a spreader. Decorate the top of cake with remaining pecans.

Glaze Recipe:

4 oz bittersweet or semi-sweet chocolate

1/4 pound unsalted butter

Melt chocolate and butter in a double boiler over simmering water. Stir until completely smooth. Cool about 5 minutes, before spreading on cake.

Please share if you have a traditional dessert you make for Valentine’s Day. Please share if you are known for a signature gift you make for others each holiday.

Our Sweet Little Anabelle Who We Rescued, and She Rescued Us Back

This Valentine’s Day especially, and every day, surround yourself with love, be it romantic love, family love, friendship love, pet love, things you are passionate about! Love is all around us. Be aware and grateful for all the love that surrounds you like a soothing, comforting hug.

Happy Valentine’s Day and Bon Weekend…Bonnie

Pumpkin Streusel Spice Cake Evokes Autumn In Every Bite

Pumpkin Streusel Spice Cake

Seen Online And Lovingly Adapted from MarketGrow, Anonymous Author

This is one of those versatile recipes that can easily be served for breakfast, an afternoon treat, or a surprise dessert. It is lightly spiced, moist, and reminds you of autumn in every delicious bite. Yields 9-12 servings, depending on how you cut your serving pieces. Enjoy!

Ingredients For The Cake:

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 tsp. vanilla extract

1/2 cup sour cream or Greek yogurt

For The Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1 tsp. ground cinnamon

1/4 cup unsalted butter, cold and cubed

3/4 cup chopped walnuts (optional)

Instructions:

Preheat the oven: Preheat your oven to 350 F. degrees. Grease and flour an 8 x 8-inch baking pan or line it with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract and pumkin puree. Mix until well combined.

Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).

Assemble the cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the cake batter.

Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. It the top starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.

Cool and serve: Allow the coffee cake to cool in the pan for about 10 minutes before slicing or serving.

Enjoy this cake with your favorite cup of coffee or tea, or better yet serve it warm as a dessert accompanied by Trader Joe’s seasonal Pumpkin Ice Cream!

For Dessert, Serve Your Pumpkin Streusel Spice Cake With Pumpkin Ice Cream

Bon Appétit et Bon Weekend From France…Bonnie