Revolution and Pumpkin Tart
I just attended a Food Heritage and Culinary Practices Symposium, in Paris. The presenters ranged from high-level social scientists, French […]
Book
A Fig Year
Oh, ye faithless. I was considering uprooting my fig tree because it has only eked out a handful of tiny figs
Tomatoes and Apples
I love shoulder seasons like this moment of autumn. Tomatoes are still hanging on the vine and full of sweet
Run, Run to Apples
On Rue Tatin alumna, Jennifer Worick, writer,blogger, and now wonderful apple cook after her experience at the Apples and More
Roasted Figs to Basil
This is the best season for cooking, when autumn isn’t quite here and summer produce is still juicy, ripe, full
In a Restaurant Kitchen
From In a French Kitchen to In a Restaurant Kitchen is not as long a journey as it may seem. Particularly
California, There I Was
From La Jolla to Del Mar, San Francisco to Diablo, Napa to Roseville, California was such an amazing venu, with such
Work and Pleasure
That’s not a fair title. Work IS pleasure! I’ve been around and about, and to my gratification and delight, every
And Then There was Quarry Hill
I just did a private class at the gorgeous home of Kathe Hetzer, the grand and historic Quarry Hill that was
Thank you Washington DC and Virginia
This has been a more than fabulous week; The Smithsonian was completely sold out, thanks to Program Coordinator Mary McLaughlin,
