La Rentrée
Suddenly, as though poured from the sky, people filled the streets of Louviers yesterday, mostly Mamans, scurrying with their progeny […]
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Pasta with Lemon and Parsley
Long ago in Tuscany, lemons hung heavy from the trees, parsley sprouted up from the ground green and meaty,
Fig Crostata
I’ll be including plenty of gorgeous Italian recipes in classes this fall, and one of them is inspired by the
The Best Summer Snack
This is the best summer snack ever, one I discovered a million years ago on a Tuscan farm, and am
Food, Memory, Nostalgia
I wrote this piece, which was originally published on Signature , in response to a question about parallels that can be
Apricot Shortcake
I was preparing to make my favorite apricot tart for dessert tonight when I stopped, as though held back by an
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.
