Apricot Shortcake
I was preparing to make my favorite apricot tart for dessert tonight when I stopped, as though held back by an […]
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The Season’s Silver Lining
We had a halcyon moment last week, given the deluges of the weeks before and the grey skies and
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
Amazing Asheville Class
I taught an amazing class to the most amazing group of people in amazing Asheville. Let me explain. Asheville has
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.
From the Farm
It’s school vacation, again. Every six weeks French students have a two week break, and parents adjust. I used
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
In the Wall Street Journal!
By ALEXANDER LOBRANO March 21, 2016 5:05 p.m. ET ON A RECENT Tuesday afternoon, a dozen tiny tartlette crusts in
Asparagus is Back!
Asparagus is back, asparagus is back!!! The Loire Valley has done its magic, and bunches of white and green, fat, juicy
Sunday Lunch in the Country
I’ve experienced and written a lot about Sunday Lunch, because I think it’s such a warm and admirable French
