It’s persimmon season in California, as I found to my delight while there to teach a cooking class. There they were in profusion - at the farmers’ market in Studio…
On the GR 34As an inveterate hiker, I think any season is a good one for taking to the trails, particularly as a break from intense work, when the mind…
Eileen and Betsy are back! Busily grilling their way through French Grill, they've just sent this new missive!! "So we had last Saturday night set aside to do something…
Bonjour from the warmest French October since 1878, so say the meteorologists. it's lovely waking up to blue skies every day, watching as the leaves turn slowly from green to all…
Every time I make Tarte Tatin I think about my time as an apprentice in the kitchens at La Varenne. There, Chef Albert Jorant taught us pastry. I worked with…
I got to thinking about eggs the other day. My thoughts were stimulated by my friend Betty who gave me, as a hostess gift, a dozen eggs from her husband’s…
Dateline:Hot Springs, Virginia. Eileen and Betsy are back… with their LABOR DAY FRENCH GRILL FANDANGO “No one really cares that OUR objective is to cook our way through French Grill,”…
EEEK! I almost forgot Labor Day! It's my calendar's fault; it is supposed to keep me informed of all holidays everywhere, but the "settings gremlin" flipped a switch and here…
This recipe for Eggplant Salad (which I serve as an appetizer) comes from one of my favorite books, HONEY FROM A WEED, by Patience Gray (Harper and Row, 1986). The…
The other day I received an email from Betsy Regnell, whom I met when she and her friend Eileen Doherty came to a class at On Rue Tatin, some many…