Poached Eggs
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…
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…
I save mid-winter and early spring for writing, trying my best not to fill my calendar. It’s always a halcyon time where I, like most writers I know and read…
I love phone calls like the one I received the other day from my neighbor, Nathalie. “Suzanne, I have too many bitter oranges, would you like some?” I didn’t…
I just spent a short week in London, working. The rewards of my visit were many: a successful recording experience; a duskily delicious and intriguing dinner with my Dutch publisher,…
Truffles, the black diamonds of the Périgord. I have never seen so many as I did last weekend, emerging from the clay-ish red soil, sitting on the kitchen counter, sifting…
I just harvested my mini crop of basil from the front garden. Until now we have had unseasonable warm temperatures so I left it in the ground,wanting the leaves to eke out…
I received a LOT of comments about the Solid Oil post a few days ago. Questions ranged from "Can you substitute it for butter in baking?" to "Can you add seasonings?"…
With all of the glorious fresh seafood around me here in Normandy, I tend to forget about tinned sardines. I had occasion, recently, to do some research on their production…