A couple of weeks ago I got a call from a reporter for France 3 Normandie, Christiane Lablancherie. She’s producing a series on Joy at the Table and wanted to…
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…
I got to thinking about eggs the other day. My thoughts were stimulated by my friend Betty who gave me, as a hostess gift, a dozen eggs from her husband’s…
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,”…
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…
As I anticipated last week's class, my heart fell. Here I'd advertised a spring class and we were still in the throes of winter with the season being at least…
My college-aged children arrive home for the holidays like most people's: mere shadows of themselves, survivors of the semester, starving for mom's cooking. I am all too ready to…
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…
What is more wonderful than a poached egg? Many things, perhaps, but not when you've been traveling, or you're in a hurry, or your child has a performance and you've…
To market, to market...there's nothing like a local farmers market to feed the soul and the stomach! It’s a privilege I never take for granted and I love to share…