Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped with an egg that’s prepared

There have been times when, whether I was making dinner for my family, or preparing for friends to come to a dinner party, I just didn’t “feel” it. I was

Writing a book, any book including a cookbook, is a work of creativity and passion. The yearning to record our thoughts, flavors, textures, ideas is profound in so many of

I spend a lot of my year developing and testing recipes for my books, for other people’s books, for various projects, sometimes for companies.  It’s my job and my passion,

Get up early, get to your favorite Paris market to find the very best of the season. If you don’t have a kitchen, enjoy the tastes while you’re there; if you do, fill your basket for great cooking, great eating, all seasonal.

I discovered something amazing the other day. It is simple, and I might have found it a long time ago but it took me awhile to inhale, reflect, discuss, then finally make and taste. Oh my. What we have all been missing for so long!

Georgia, You're on My Mind And your luscious ingredients are in my kitchen. From toasted sunflower oil to chewy black wines, everything in Georgia is to savor. A Road Trip

On Rue Tatin, the beloved house that has welcomed so many, is once again for rent by the month, or the week. It's a perfect place to land if you

Speculoos is the golden spice cookie that comes wrapped in plastic and sits on the saucer of your espresso cup in nearly every cafe throughout the Hexagon.  In the past

I planted my fig tree about seven years ago, to replace an ancient apple tree which was the "apple of my eye".  She

My recent visit to Maine was a patchwork of memories and a blossoming of experiences to add to them. I moved there two minutes

  I was strolling down the high street in Drogheda, Ireland, and suddenly my friend Trish Rogers, internationally known wine and food expert and author of