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…
I know I'm just under the wire with this cherry recipe, but I rushed to get it perfected so that I could share it with you. So please run to…
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…
Welcome spring! Yesterday was its official debut (at 10:53 local French time, according to radio France Inter) even though I always thought it was the 21st. The date doesn’t…
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…
Every year I make a batch of pepper confit (confit means to cook very slowly usually in oil or fat) with Doux des Landes (capsicum annum) grown in the fields…
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…
I remember interviewing Pascal Barbot of the pocket-sized restaurant l'Astrance, asking him questions as we sat over a coffee. We talked about his past, his influences, and how he would…
Salt cod. It's not your every day ingredient, I know. But you can find it in most fish markets, often in neat little wood boxes labeled "Salt Cod - Skinless…