This past week, I took a zoom cooking class. I wasn’t certain what to expect, but since I’m in the process of designing a class; I...

It’s been very cold where I live in Westchester, New York, and this Saturday they are predicting a snow storm. I’m thrilled. The idea of...

Last week’s blog post made me think about what other things I do to challenge myself. When cooking, I love to make something I’ve never...

My father made Christmas breakfast every year and it was a treat. Scrambled eggs were his specialty. They weren’t ordinary scrambled...

The other day, I was asked by a woman if I had a recipe for a really easy pie. She had one requirement: could she buy a pie crust instead...

I hope everyone had a great and relaxing Thanksgiving; maybe relaxing is pushing it but how about stress-free. Thanksgiving leftovers are...

My mother grew up in Normandy, France. She was full of memories of life near Étretat. But her stories would really come to life when she...

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

Yesterday, I celebrated my birthday. The plan was to meet my husband, Mark, and do something fun before we met the kids at a French...

One of the questions I get asked most is: why are sauces so hard and are they really important? The answer is yes, they are important. It...

Years ago, I read a story about a plum torte recipe created by Marian Burros that was published in the New York Times every September...

Nach Waxman (pronounce “Knock”), founder of the revered bookstore Kitchen Arts & Letters in NYC, sadly passed away in the beginning of...

Whether you mix them with other fruits in a salad or add them to yogurt as a breakfast treat or just pop them into your mouth as a snack...

Lemonade Is one of my favorite thirst-quenching drinks, especially on those hot days that leave us drained both mentally and physically....

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...

During the last two posts I’ve been thinking and writing about serving fruits for dessert. It has brought up memories of the long lunches...

After the harshness of winter, spring is when the earth warms up enough to allow the new growth of the season to break through and...

I love fruits and always have. More often than not fruits are served for dessert in France. It is more common there than it is in the US....

When we’re in France, lamb is our go-to dish. It isn’t that there aren’t lots of other dishes we love to eat but there is something about...

Last week I talked about RPA (Read, Prepare, Adjust) and how to adjust the flavors of the foods you are cooking to your liking. But what...