Tuerie
There is something so very special about being an expatriate even though, occasionally, I long for the familiarity of the country where I was born. But just think: here, I…
There is something so very special about being an expatriate even though, occasionally, I long for the familiarity of the country where I was born. But just think: here, I…
For those of you who want to create fabulous French meals, hang on! I'm coming to the U.S. to teach you! I'll be in four different and amazing U.S. locations this…
Since the election I’ve been searching for optimism. I’ve found some. There is optimism in people gathering round. At the market yesterday, it was a flurry of friendship as people…
VOTE! VOTE! VOTE! VOTE! VOTE! VOTE! VOTE! And then go home and make some....quince paste!
Two days ago, in the New York Times Business Day section, writer Danny Hakim wrote something about genetically modified crops that people might actually read and believe. Mr. Hakim reports that…
April 5-8, 2017 - Focus: Wine Pairings April 12-15, 2017- Focus: French Appetizers May 3-6, 2017 - Focus: Pastry May 17-20, 2017 June 4-9, 2017 - Focus: Regional French June…
We're having our first grey, drippy autumn day. It's warm - close to 60F/15.5C but it's dismal. So naturally I'm dreaming of Tuscany, where I spent three weeks this summer.…
When we sit down to a meal at On Rue Tatin I'm always so happy at the response. Everyone loves what we eat (because they made it so well!),…
I arrived in Konya well after midnight, to participate in the Atesbaz-in Culture Cuisine Cultural Days (Atesbaz-in means "the person who plays with fire" ie. the cook) a conference devoted to the…
Every year in early September I do the exact same thing, either because I'm crazy, or because I love the taste of pepper confit. I’m sure it’s a bit…