My college-aged children arrive home for the holidays like most people's: mere shadows of themselves, survivors of the semester, starving for mom's cooking. I am all too ready to…
I can't count the number of times I've presented a menu to a cooking class with a beet recipe in it, and gotten looks like I was proposing a final…
Each year as Thanksgiving approaches, I'm thinking about what exciting little dish I can insert into the holiday weekend, un "petit cadeau" to get people's attention. I entertain a mixture…
I live in Normandy, land of apples and pears, and everything made with them - from Tarte Tatin to Rosemary Apple Tart, to Apple Charlotte, to apples as vegetable, appetizer,…
I heard whispers of desire emanating from the kitchen, as my children were discussing what they wanted for dinner. Tart came out on top. Since neither yearns to cook,…
Autumn has arrived! It’s taken its time, but now there’s a chill in the air, the leaves are drifting down, and at the market all the root vegetables have made…
What is more wonderful than a poached egg? Many things, perhaps, but not when you've been traveling, or you're in a hurry, or your child has a performance and you've…
Rent On Rue Tatin - your new French country home! Another lovely group has just left On Rue Tatin with misty eyes as they recounted their adventures and said…
Hidden not far beneath the surface of every day I live, every trip I take, every move I make, is the desire to discover something new and delicious to eat.…
Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I've loved them. They're a perfect, and perfectly surprising, amuse-bouche,…