French Grill Fandango
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,” Eileen said. “Every day we got the question “Are we having the Camembert burger today?’ More about that later. We grilled ourselves to…well I don’t […]
Grilled Eggplant Salad
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 book is a love story on every level, not least about the simplicity of growing and foraging ingredients in various parts of Italy, Catalonia, The […]
Summer Grill Medley, Heavy on the Eggplant
I know, all I write about these days is eggplant. It’s the season. And besides I’m in love with eggplant. It comes in the most gorgeous colors, it wears its fat, bottom heavy shape with pride and when grilled, it turns to seductive pudding. How can this vegetable (which is technically a fruit) not be […]
Cap Ferret and the 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, […]
Fall Classes On Rue Tatin
Summer is finally here, hot, sunny, breezy, perfect. I love it but to be honest, I’m thinking about autumn. Classes will be so much fun this fall, and I want to give you a little preview. You already know some of the cast and characters of my life from reading my books. This fall you’ll meet many of them. […]
In a Restaurant Kitchen
From In a French Kitchen to In a Restaurant Kitchen is not as long a journey as it may seem. Particularly when the restaurant kitchen is one devoted to fresh, seasonal, local, hand-picked, hand chopped, hand-patted, and hand cooked food. I had occasion to spend the day in one of the ten Paul Martin American Grill […]
Eggplant
Eggplant is the most luxurious vegetable I know. There is something about its texture, particularly when oven-roasted, that transports to exotic places where dreamy color, wealth, flavor abound. It is gorgeous from inception to full growth, its taut, shiny purple to creamy white skin almost silken in texture over its voluptuous flesh that just waits […]
