Mid-Summer Rhubarb

    I think my rhubarb plant loves me.  I blush to say this, but it’s got to be true. Each season, it gets bigger and more productive.  This year, it multiplied so I actually have two rhubarb plants this year.  And while its stalks don’t turn that luscious, deep red of some varieties, its […]

Meet Me at the American Library in Paris December 4

  Meet me at the AMERICAN LIBRARY IN PARIS Tuesday, December 4, for  Evening with an Author, as I talk about the glories, flavors, tastes, and foibles of FRENCH GRILL!  Book signing, Tastes and Conversation to follow… 10, rue General Camou, 75007 Metro: Ecole Militaire (line 8); Alma-Marceau (line 9) Tuesday, December 4, 7:30 p.m. […]

Persimmon Bread

persimmon bread

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 City, rolling out of the fruit bowl at my dear friend’s home where I was staying and, one day, in a huge bag at the […]

Techniques and Vikings – Just another Week at On Rue Tatin

Plums with custard

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 colors, to ride a bicycle wearing shirt sleeves.  It’s also ominous, like Ground Hog Day, simply because it’s abnormal.  At the market a grower lamented […]

Cap Ferret and the Grill

oyster on grill

I just had my spring sojourn at Cap Ferret, a narrow, sandy peninsula across the bay from Arcachon, on the southwest coast of France.   Cap Ferret is the height of relaxed chic, the Cote d’Azur in blue jeans.    I discovered it by accident, because a friend of mine has a family home there, […]

Amuse-Bouches, the Art Of The French Welcome

amuses bouche

Amuses in the kitchen The amuse-bouche is the French answer to an appetizer.  It can also be called  “mise-en-bouche,” or literally “put it in the mouth,” and when I was growing up we called little pre-meal delicacies “hors d’oeuvres.”  This latter term seems to have  disappeared from the culinary lexicon which is a shame, since […]

Late Season Makes for Happy Meals

asparagus radishes

Everyone here – everyone being most of the growers I buy from – says we’re three weeks behind the normal season.  This means that instead of jumping feet-first into the strawberries, those gorgeous harbingers of spring  are  trickling in.  And in Normandy, where the soil is still cold, they are  a pleasure yet to come. […]

Highlights from a Spring Class

Jessie Tarte Tatin

As I anticipated last week’s class, my heart fell. Here I’d advertised a spring class and we were still in the throes of winter with the season being at least three weeks behind a normal year.  Temperatures hovered around freezing and the most exciting thing at the market was baby endive (finally growing well after […]

Aioli – Garlic Mayonnaise

aioli

Aioli is a staple for me.  I fell in love with it when I was researching FRENCH FARMHOUSE COOKBOOK and I was in Provence, aioli’s natural home.  It’s a signature “sauce” or dish – the sauce is the garlicky mayonnaise; the dish is the season’s best vegetables to enjoy with the sauce.  For a special […]

Gorgeous Ginger and Lime Chicken with Cilantro Oil

I remember interviewing Pascal Barbot of the pocket-sized restaurant l’Astrance, asking him questions as we sat over a coffee. We talked about his past, his influences, and how he would characterize his food. “It’s all based on dairy, really,” he said.  Stop to think of it, and I realized so much of it was, from […]