Go to Recipe Go to Video “Harvest when the size of a hen’s egg” is the advice I received from Colette who, with her husband Gregoire, grows vegetables in a small corner of the Loire Valley not far from Saumur. She was referring to potatoes as we stood in the couple’s field where potatoes grew …
Braised Spring Vegetables with a Touch of Ham…Or Not Read More »
Go to Recipe Go to Video The red bell pepper is the brightest jewel in the pepper crown, pure and simple. It is the most flavorful and the most nutritious of the bell peppers and because it stays on the vine longer than the others, it has a more full, ripened flavor than other bell …
Go to Recipe Go to Video The history of Sauce Béchamel is a knotty one of subterfuge and false claims, heavy stuff for a sauce made with four simple ingredients. It begs a question: does this matter? There is only one answer. YES! Because what would French cuisine be without mystery and intrigue? It is …
Go to Video France is the second largest wine producing country in the world, but don’t tell it that. Because its natural chauvinism and pride puts it in first place thanks to the quality, diversity, and spirit of the wines it produces. The French are leaders in wine; they have much history to back them …