The secret to fabulous French scrambled eggs. . .

As produce starts to fill the markets I find myself drawn to the simple flavors of the vegetables that are in season. It is the purity

“I would love to know how to be a ‘neater’ cook. I make such a mess…“ Does that sound familiar? I know I had the same problem! But I...

Make a vegan meal? I’ve never tried that before, but I’m game. Instead of relying on items like butter, milk, cheese, and eggs, like I’m...

What do you do when you want to make something with exotic flavors? Mexican to celebrate Cinco de Mayo, or Chinese, maybe Indian, or a...

After spending two years writing Le Kitchen Cookbook: a workbook and the thrill of publishing and putting the book out into the world has...

I took a Zoom class taught by chef Dale Talde of Goosefeather restaurant in Tarrytown, NY, and was surprised at how much I enjoyed the...

Why is food so healing—comforting? There are many answers to that question. The obvious one is that we can’t live without food. Don't...

Chili is easy to make; put all your ingredients into a big pot on your burner and cook. But if you want really good chili, prep requires...

My first Zoom cooking class was last Sunday and I had a blast showing the group how easy it is to make rustic caramel apple pie with your...

Time seems to be moving with leaps and bounds. It feels like I glanced away and when I looked back Thanksgiving was within sight. I can’t...

Fall’s arrival is announced by the display that happens when leaves change from green to the brilliant hues they turn before floating to...

It’s intriguing that when you have something that irritates you it just doesn’t vanish on its own no matter how much you long for it to....

I don’t know why lunch is so problematic; with a little bit of thought I know what to make for dinner. I have a home office with access...

Stuffed vegetables are a common addition to meals. They are easily purchased, pre-made, at the local épicerie in France. In the US they...

“It’s difficult to think anything but pleasant thoughts while eating a home grown tomato.” —Lewis Grizzard TOMATO SALAD There is nothing...

Pesto is the Italian recipe for a basil sauce made by combining basil, garlic, olive oil, pignoli (pine) nuts, and parmesan cheese. It’s...

As the vegetables ripen and fill the tables of our local farmers markets, we need ways to cook this abundance before they are gone and an...

In the summer, ratatouille is a dish that is available everywhere in Provence. The reason is that it combines all the vegetables and...

Side dishes can get stuck in a rut. We tend to cook what we are used to eating. Those sides we were served as children are typically the...