Helping Hand
So many different organizations do so many great things around food and farming. Here is a short list of places where you can donate. Mercy Corps - "Mercy Corps works…
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Helping Hand
A precious free-range chicken about to become tagine
Food and Focus
I was reading a piece in the International New York Times by Anand Giridharadas, and a phrase caught my eye. He likened the current moment in the U.S. to…
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Food and Focus
L’Ecailleur du Bistrot
I just re-confirmed a favorite restaurant in Paris, L'Ecailleur du Bistrot, not far from la Bastille. I've posted plenty of dishes from this seafood haven, and after yesterday's lunch…
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L’Ecailleur du Bistrot
Savoir Faire
French know how (savoir faire) was officially recognized today, in a statement by the secretary of state for business, artisanal industries, consumer and social and economic support, Carole DELGA. With…
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Savoir Faire
A selection of appetizers
Thanksgiving Appetizer Dilemma
I panicked. I had twenty guests coming for Thanksgiving dinner (we celebrate as close to the real date as possible - this year, it was last Saturday) and my appetizer…
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Thanksgiving Appetizer Dilemma
Thanksgiving Cooking Class in Paris
I look forward to Thanksgiving every year. I have a source for a big, fat, delicious free-range turkey, but instead of stuffing, roasting, and serving it on a Thursday afternoon…
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Thanksgiving Cooking Class in Paris
A Certain Form of Etiquette
I’ve lived in France a long time, and I entertain a lot. If I’ve learned one thing, it is not to listen to what people say here when they first…
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A Certain Form of Etiquette
Tasting the Pesto Base...Miam!
Pesto for Winter
I just harvested my mini crop of basil from the front garden. Until now we have had unseasonable warm temperatures so I left it in the ground,wanting the leaves to eke out…
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Pesto for Winter
For a perfect cheese tray, go raw milk and as local as possible. Go creamy to harder, and end with gentle, salty softness, like a Roquefort. Four or five cheeses is plenty - more becomes confusing.
Cutting into Cheese
I see it all the time. The cheese tray arrives and everyone around the table is in awe. The awe stems from the shape and variety of the cheeses, their aromas…
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Cutting into Cheese
The almonds
Almond Heaven
My friend and colleague David Lebovitz has given me many things over the years, most of them issued from his magic oven or stove. This recipe for almonds, which I have…
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Almond Heaven