Oh my, where is the time going? This virus doesn’t just provoke horror, it eats time. Never in my life have I had so much time, never have I felt…
Eating seasonally and locally is part of my religion. Almost to absurdity, or so my friends and family will point out. But I’m committed, for many reasons. I want small…
Salade Niçoise, how we all love this blend of potatoes, green beans, lettuce, tomatoes, anchovies, tuna and…WAIT !!! STOP!!! Do not EVER tell any self-respecting Niçoise that you like your Salade…
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…
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…
The other day I received an email from Betsy Regnell, whom I met when she and her friend Eileen Doherty came to a class at On Rue Tatin, some many…
Summer is always a strange and wonderful season in France. As the French populace goes on vacation, so too does the content on most radio stations, the issues that preoccupy…
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…
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…
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…