Everyone complains about winter, particularly this year when leaden skies get lower each day. Rivers are flooding, fields look like swimming pools and soon, I fear, my beloved bike path…
Hidden not far beneath the surface of every day I live, every trip I take, every move I make, is the desire to discover something new and delicious to eat.…
This is not my opinion, this is fact. Comté is THE Queen of French cheese on the French table. It's no wonder. Made with milk from the brown-spotted Montbéliard and…
Herbes de Provence is the nearly mythical blend of green herbs from the Mediterranean landscape called the garrigue. When you walk the rocky trails in this region, it's impossible not…
Last week was extraordinary It began ten years ago, when Evelyn Isaia and her daughter, Camilla, came to a week-long cooking class I was teaching in Paris. By weeks' end…
What are the ingredients that go into making an esthete? I think Bruno Verjus, chef and owner of Table restaurant in Paris, probably has the answer to that, because he…
Every year in early September I do the exact same thing, either because I'm crazy, or because I love the taste of pepper confit. I’m sure it’s a bit…
Suddenly, as though poured from the sky, people filled the streets of Louviers yesterday, mostly Mamans, scurrying with their progeny to pick up last-minute school clothes and supplies. I could see…
French know how (savoir faire) was officially recognized today, in a statement by the secretary of state for business, artisanal industries, consumer and social and economic support, Carole DELGA. With…
I see it all the time. The cheese tray arrives and everyone around the table is in awe. The awe stems from the shape and variety of the cheeses, their aromas…