In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.

What matters is that we are all cooking and enjoying time together at the table. List or no, one thing I never forget is to make

So as Mother Tongue is the comfortable language (which maybe makes us think of Mother), comfort food is that which inspires comfort in the individual.Which

I cooked for a French family to earn my keep while I studied as an apprentice chef in Paris.  At first, I was completely petrified.

The most important part of a tart is not the filling. It’s the pastry. There are three major pastry categories in the French repertoire: pâte

It’s not space that is important, but how you manage it. My Paris kitchen has a gas stove, high ceilings, wasted corners, a big window,

Capon holds court in many homes, with turkey running a close second. Usually they are stuffed, French style, with chestnuts, and surrounded in the pan

Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun.  But it's hands-on, you have to be