Writing a Recipe
Writing a recipe is like taking a cook’s hand and leading them, simply and directly, through the construction of a […]
How to Test a Recipe – Poached Pears
I have a confession to make. I love to test recipes. It’s creative, it’s finicky, it’s challenging. The aromas are
Scallops and Vanilla?
Yes. It’s a combination made somewhere near heaven. It came about through serendipity. A friend stopped to visit, and brought
Truffle Weekend – New at On Rue Tatin
Truffles, the black diamonds of the Périgord. I have never seen so many as I did last weekend, emerging from
Day Seven
I am no political pundit, but I cannot help notice, amidst the aftermath, some positives: Three million copies of Charlie
The Events, the March
Charlie Hebdo. Hidden in a modest office on a small street near the Place de la Republique in Paris, the
Helping Hand
So many different organizations do so many great things around food and farming. Here is a short list of places
Food and Focus
I was reading a piece in the International New York Times by Anand Giridharadas, and a phrase caught my
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
Savoir Faire
French know how (savoir faire) was officially recognized today, in a statement by the secretary of state for business, artisanal
