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Tasty Turkey – Visions of Hatay
Thanks to a wonderful event called Mediterranean Culinary Days (admirably organized by Adnan Sahin, the president of the Anatolian Folk Cuisine Association), I spent three days in Antakya (Antioch), a...
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Cutting into Cheese
I see it all the time. The cheese tray arrives and everyone around the table is in awe. The awe stems from the shape and variety of the cheeses, their aromas and runny to dry textures that promise so...
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Savoir Faire
French know how (savoir faire) was officially recognized today, in a statement by the secretary of state for business, artisanal industries, consumer and social and economic support, Carole DELGA....
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La Rentrée
Suddenly, as though poured from the sky, people filled the streets of Louviers yesterday, mostly Mamans, scurrying with their progeny to pick up last-minute school clothes and supplies. I could see...
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Confit of Peppers
Every year in early September I do the exact same thing, either because I’m crazy, or because I love the taste of pepper confit. I’m sure it’s a bit of both, though the crazy part didn’t occur to me...
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Table Restaurant in Paris
What are the ingredients that go into making an esthete? I think Bruno Verjus, chef and owner of Table restaurant in Paris, probably has the answer to that, because he is one. His restaurant is...
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Cooking and Teaching with a Social Purpose
Last week was extraordinary It began ten years ago, when Evelyn Isaia and her daughter, Camilla, came to a week-long cooking class I was teaching in Paris. By weeks’ end we were friends and over the...
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Herbes de Provence
Savory Herbes de Provence is the nearly mythical blend of green herbs from the Mediterranean landscape called the garrigue. When you walk the rocky trails in this region, it’s impossible not to think...
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Comté – the Queen of French Cheese
Wedge of Comté at Fromagerie Biologique des Chapelle des Bois This is not my opinion, this is fact. Comté is THE Queen of French cheese on the French table. It’s no wonder. Made with milk from the...
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A Week in the Life of a Food Writer
Utrecht view Hidden not far beneath the surface of every day I live, every trip I take, every move I make, is the desire to discover something new and delicious to eat. Such was the case last week as I...
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Winter and the Living is Easy in Louviers
Everyone complains about winter, particularly this year when leaden skies get lower each day. Rivers are flooding, fields look like swimming pools and soon, I fear, my beloved bike path along the Eure...
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