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Viviane Bauquet Farre
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Viviane Bauquet Farre

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With the Super Bowl coming up this weekend, I thought I’d share a recipe for the best “nachos” I’ve ever had. Made with potato chips instead of corn chips, they get their gooeyness from a lovely smoked raclette, the famous French melting cheese, and they’re also topped with wilted spinach and caramelized onion. I can promise you this — they won’t last through the first quarter!

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A nacho recipe with a French twist! These potato nachos are so delicious; it’s hard to stop eating them even when you’re way past being full.
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This Brussels pizza is one of my favorites — creamy, salty, zesty and perfectly chewy. Prepping the dough (from scratch!) is the only time-consuming part of the recipe — everything else is easy as “pie”! Enjoy :)

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Brussels sprouts and Italian burrata are spiked with dried lemon zest and salty Pecorino Romano to make a mouthwatering pizza! Step-by-step video included.
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On these short and blustery days, and after weeks of holiday excess, a light, bright winter salad is the perfect antidote!

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This colorful winter salad easily makes you forget that it’s cold outside. It fills your taste buds, as well as your spirit, with a welcome ray of sunshine!
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Here’s a dessert tart, made entirely from scratch, that will steal the show at any holiday party you serve it at! The combination of light hazelnut frangipane, ripe pear, and perfectly crumbly pastry shell is sure to delight all comers.

Happy holidays, and bon appétit!

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Juicy pears, a flavorful hazelnut frangipane and a crumbly tart shell make for a mouthwatering, stunning dessert. Perfect for an elegant dinner party!
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Whether or not you celebrate Hanukkah, I urge you to make some latkes this season. They’re a marvelous finger food - light and crisp - and even better when made with fresh leeks! For this recipe, I got some help from my good friend Didi, and we came up with a French-style adaptation of her grandmother’s latke recipe. I hope you enjoy them as much as we did!

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Light, crisp, and a little sweet thanks to the pan-fried leeks, these latkes will be right at home on your Hanukkah table, or at any festive dinner party!
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These savory bread puddings are really a treat. The squash is roasted in sherry, and the buttery brioche is as light and flavorful as can be. A great meatless option for Thanksgiving!

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Sherry-roasted butternut squash, buttery brioche and aged Gruyère make for the lightest, moistest bread puddings you’ll ever taste!
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Viviane Bauquet Farre

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This one took many tries to get right! Because kale is tougher than most greens, the key is to blanch it first to soften it. But the blanched leaves also have a pronounced earthy flavor that needs to be balanced, so here you’ll find two types of cheese, including salty Pecorino Romano, as well as parsley, garlic and pine nuts. I dare say, it may be the perfect winter pesto!

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Here’s a delicious, light and aromatic soup made with loads of garlic — both roasted and fresh. If you’ve eaten too much rich food lately, a bowl of this soothing Aïgo Bouido may just be the answer — it’s the perfect “hangover soup”!

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Both fresh garlic and roasted garlic are used in this version of the famed Provençal soup. The result is light but incredibly aromatic!
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Have you ever made waffles with chestnut flour? Well, it’s about time!

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Made with deliciously earthy (and healthy!) chestnut flour, these waffles are mouthwatering and as light as air!
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These addictive biscotti are the perfect holiday gift. They’re light and snappy, not too sweet, and easy to make. Go ahead and make a batch… your friends and family will thank you!

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These biscotti are snappy and delicate, but not rock-hard. They make super-tasty treats for the holidays, or any time you crave a biscotti!
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Beet soup like you’ve never had it before. This gourmet concoction is perfect for holiday parties, where the color alone will make your guests’ faces light up… but wait until they taste it!

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The classic combination of beets and oranges is superb in this beautiful soup. The orange crème fraîche and beet chips make it gourmet all the way!
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Thanksgiving is almost here! So here’s my recipe for a crucial (but oft-overlooked!) part of the feast. Fresh cranberries are simmered in port, along with orange zest and cinnamon… don’t be surprised if this sauce outshines the turkey!

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Simmered in port wine, the cranberries acquire a delicate sweetness and a compote-like texture. A luxurious cranberry sauce with a modern twist!
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Have her in circles
2,120 people
MARIA ELENA HERRERA MARTINEZ's profile photo
Houdaifa Laouari's profile photo
Pulkit Bhambi's profile photo
Mary Del Moore's profile photo
Josephine Lam's profile photo
Ravi Shankar Jaiswal's profile photo
Manith Chef's profile photo
WF Tristan's profile photo
Jin Anna's profile photo
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Chef, food and wine writer, food photographer
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Food is love
Introduction

Viviane Bauquet Farre is a chef, food and wine blogger and photographer. She publishes foodandstyle.com, showcasing exuberant, seasonal recipes, cocktails and original wine pairings. She has been written about — and contributed to — several regional publications, and her recipes have been featured in Bon AppetitVegetarian Times, and Saveur (which crowned her site one of the “Best of the Web”). She holds an Advanced Certificate in Wines and Spirits from the Wine & Spirit Education Trust Limited. 

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Viviane Bauquet Farre's +1's are the things they like, agree with, or want to recommend.
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Smoky, deep, spicy, robust, crunchy, it's a carnival for the taste buds!

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Once you've tasted freshly made ricotta, you'll be hooked!

Rhubarb Gelato
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Dig your spoon into this lighter rhubarb gelato.

Recipe Of The Day: Buttermilk Cake
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We're big fans of cake over here at HuffPost Taste. We love them small.

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A light, nutritious and utterly delicious breakfast or brunch recipe!

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