The Best Summer Snack
This is the best summer snack ever, one I discovered a million years ago on a Tuscan farm, and am revisiting in a Tuscan village. It’s so easy. Take the best piece of bread or focaccia you can find. Peel a fat, new clove of garlic and rub it all over the bread, on all […]
Food, Memory, Nostalgia
I wrote this piece, which was originally published on Signature , in response to a question about parallels that can be drawn between passing down recipes from generation to generation and passing down stories from generation to generation. I thought you’d enjoy reading it here. I’m including a picture of my own grandmother, with my grandfather, […]
In a French Kitchen paperback
It’s out!!! Available everywhere!
Apricot Shortcake
I was preparing to make my favorite apricot tart for dessert tonight when I stopped, as though held back by an invisible hand. This never happens to me. I love everything about the process of making a tart, from measuring the flour (I know, but I love to do it!), to rolling out the pastry, to […]
The Season’s Silver Lining
We had a halcyon moment last week, given the deluges of the weeks before and the grey skies and intermittent torrential rains of this week (I’m looking out the window now at cars crawling through rivers of water on the street, roses bent under the blast). After Monday, each day began in the mist […]
In a French Kitchen, Polish-Style
In a French Kitchen was released in Poland last week (by Wydawnictwo Literackie), and I was in Warsaw over the weekend to promote it. It was an incredible experience and here is why: I discovered a big group of journalists who are so professional, so prepared, so sincerely involved in their work, and so absolutely […]
Amazing Asheville Class
I taught an amazing class to the most amazing group of people in amazing Asheville. Let me explain. Asheville has become a sort of “second home” for my classes and for me, as I’ve taught there for many years. It’s wonderful place to teach and be (thank you to my “family” there, the Loves) and […]
Cooking with Ramps
Ramps, or what the French call l’ail des ours (bear garlic) has sprouted, flowered, and now is settling in as forest ground cover. Soon its pungent leaves will fade to a pale yellow, and then it will offer no flavor. For now, though, l’ail des ours is still ripe for the picking and eating. This season has been particularly abundant, […]
From the Farm
It’s school vacation, again. Every six weeks French students have a two week break, and parents adjust. I used to think this was insane but I’ve come around. When I see how hard students work, a two week vacation every six weeks begins to make sense. Most French families I know pack up their […]
Lessons – and Cool Things – from California
Californians are petrified of bread. Whisper from a displaced Iowan met at Warwick’s book signing “Help. Where can I buy good bread here? We LIKE bread in Iowa.” Results of butter tasting: 1.President, from France 2. Plusgra 3. Land O’ Lakes 4. 365 Whole Foods 5. Kerrygold Vegetable addiction: Kale California style taco: […]
