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...

I am on a high from all the replies I’ve gotten from all of you responding to my book and blog. I write because I want to express my...

My book has been published and THIS WEEK IS LAUNCH WEEK!! As you know, I’ve been working on this book for a long time and now it is...

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...

As I’m finishing the last details of the book, my friend Tulis asks me who I am dedicating the book to? I think about it and say, "I have...

Ohhhhh MY !!!!! It’s hard to believe . . . But it’s here ! The proof for my book has arrived. It’s an amazing feeling to see my dream in...

It’s been an accomplishment I never thought I would/could do. But as the Chinese philosopher, Lao Tzu said, “A journey of a thousand...

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...

Having a party again is simply wonderful. Every summer, Mark, my husband, makes a gigantic paella and we invite friends to watch the...

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

Last summer, I felt like a farmer. I know that’s a big a stretch, but I was harvesting my herbs and finding different ways to preserve...

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....

I’ve been allergic to poison ivy since I was a child. I remember being covered in calamine lotion and being miserable. Anyone who has...

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...

I’m almost at the end and all I seem to do is stare into space. I’m going through the last, the very last part of editing—this is by far...

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...