Caffeine Time
Time still feels different but gone is the molasses. Enter the caffeine, as days become achingly short. They’re naturally short because of the season. But now they’re literally short. Until…
Time still feels different but gone is the molasses. Enter the caffeine, as days become achingly short. They’re naturally short because of the season. But now they’re literally short. Until…
Pizza became the most common confinement food, I discovered in an unofficial poll. In my former one kilometer of freedom I counted 25 restaurants offering pizza for take-away. Makes sense. …
Begorrah. Slainte. Shite. That’s about the sum of my Irish vocabulary, which I learned after spending a short week in the Ancient East coastal area of rolling green hills, gently…
A couple of weeks ago I got a call from a reporter for France 3 Normandie, Christiane Lablancherie. She’s producing a series on Joy at the Table and wanted to…
I flew over mid-December to teach a couple of classes in Portland, which exhibited huge support (Merci, Portland) for the fine points of French cooking. Fiona flew in from her…
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,”…
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…