Related Content

• More A Fork on the Road columns
• Fork on the Road Recipe: Ham, Celery and Cheddar Salad
• Map

They may be intimidating, but they're actually easy

In my years as a foodie and then a food editor, I'd never made crepes. There were at least two reasons: 1) one of my best friends makes a fabulous version, and 2) they scared me a little.

This recipe looked like a good choice for a family dinner, so I was inspired to try them. And I'm happy to report that these crepes, from the book One Pot French , are very easy.

They were also delicious, stuffed with a savory blend of goat cheese, herbs and shallots. The kids took a few bites, but the sharpness of the goat cheese put them off. I may try farmer's cheese next time.

Recipe: Savory Goat-Cheese Crepes

MAIN DISH

SAVORY GOAT-CHEESE CREPES

3/4 cup all-purpose flour

Cheese's twilight rattles France's sense of self

The milk that Paulette Marmottan uses in her cheese comes fresh from her cows and goats, so warm that on cold mornings, a cloud of steam goes up as she pours it into a cauldron.

It's the first step in making persille de Tignes, which according to local lore, was a favorite of the mighty 9th century emperor Charlemagne.

But the Marmottans are the last family making it, and while most French people may be content with the mass-produced cheeses of their globalizing world, the disappearance of traditional varieties is seen by some as threatening the very essence of Frenchness.

Recipe: Mini Mushroom Mac 'N' Goat Cheese

MAIN DISH

MINI MUSHROOM

MAC 'N' GOAT CHEESE

Review | Buffet is just the beginning at alluring Bombay Grill

Whether you're dining in Mumbai or Milwaukee, the buffet table at an Indian restaurant is bound to be a big attraction.

As soon as you walk into the spacious new Bombay Grill in Lauderhill, you'll breathe in the heady aromas of cinnamon, cloves and garlic as diners fill their plates with spicy stews, homey vegetables and sweet desserts. Offering from 17 to 22 dishes, the all-you-can-eat spread is a staple at lunch, Sunday brunch and weekend evenings.

If you're new to Indian cuisine, it's easy to feel clueless, but each dish is labeled with a brief description so you'll know that yellow dal refers to creamy lentils, for instance, and that gaagar halwa is a carrot treat cooked in milk.