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…
My son, Joe, is visiting from the U.S., spending more time here than usual as he writes his senior thesis. I'm enjoying watching him work, our conversations roiling around the…
I can't count the number of times I've presented a menu to a cooking class with a beet recipe in it, and gotten looks like I was proposing a final…
I heard whispers of desire emanating from the kitchen, as my children were discussing what they wanted for dinner. Tart came out on top. Since neither yearns to cook,…
What is the difference between a tourte, a torte and a tart? When it comes to summer tomatoes, there is a difference. A Tourte is usually double crusted, quite high…
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…
There are two things at play in this recipe for French strawberry shortcake from the grill. One is my brand, new, fancy Weber gas grill that has taken pride of…
Here's a little reminder about French happiness coming your way! I'll be giving you my French culinary tips and secrets in Miami January 16-18 at the amazing Gastronomicom cooking school,…
I've experienced and written a lot about Sunday Lunch, because I think it’s such a warm and admirable French tradition. Families and friends get together to while away the…
On Rue Tatin alumna, Jennifer Worick, writer,blogger, and now wonderful apple cook after her experience at the Apples and More class last fall, asked if I'd publish this note, as…