Go to Recipe Go to Video Sorrow invades my soul at this time of year, on this very day. For from now until October, nary a French scallop will grace my plate, or anyone else’s for that matter. Scallop season ends May 15, and we simply must look elsewhere to satisfy our seafood cravings. Good …
Go to Recipe Go to Video First of all…we are SO EXCITED to propose our Live Cooking Classes with Susan, to you! So excited. So, sign up now and let’s get into the kitchen! And Then, The Salad And let me talk about the salad I made in the video, because it’s perfect, and you’ll …
Go to Recipe Go to Video Vegetable or Candy I can never figure out if the fennel bulb is a vegetable or a candy, it tastes so much like the licorice I love. Roadside Fare Officially, it is a vegetable and since the first person ate it, plucked from the side of the road in …
Go to Recipe Go to Video Pliny the Elder, who wrote about the natural world in the first century of our era, loved and respected the turnip, as much for the oil from its seeds to the flavor of the root. Tumbled off Pliny’s Pedestal Since Pliny, though, the western world has not kept the …
Go to Video Asparagus is food of the goddesses. It has been appreciated by exalted members of society beginning in ancient Egypt, Greece, and Rome. Then, asparagus was a wild and slender plant with a somewhat bitter taste; the Romans tinkered with varietals to fatten it up and soften it down. In France in the …
Go to Video I’m often asked what are the most frequent questions from my cooking courses, or as a result of my books. There are many and as I put my mind to it, I realize that no matter how simple they seem, they represent keys to the world of cooking with ease. A …
Go to Video The Strawberry Clarion Call The strawberry is a clarion call for change of season, and here we have a variety called “gariguette” that we all adore because it’s johnny-on-the-spot, out of the ground and into the market well before any other variety. Tinkering Botanists and the Strawberry Botanists spend their time tinkering …
Go to Recipe Go to Video Flamboyant Vegetable The modest yet flamboyant radish, that little harbinger of spring, has a most distinguished history. The people of the Levant – Turkey to Ethiopia – were the first to enjoy their crisp texture and sometimes spicy flavor. The radish travelled to Europe through the Mediterranean basin to …
Go to Video Market as Map of the Season We are heavily into spring now but produce and fruit haven’t caught up. They never do. We humans are so ready to leave winter behind, sit in the sun, eat sweet green peas, strawberries, asparagus and baby new lettuces, yet nature takes her course. Winter and …
Go to Video Beret-Baguette Who doesn’t love the iconic photo of the man with beret and baguette on his bicycle, what the French refer to as the “beret-baguette” image that foreigners have of France. It’s charming, it speaks to all that is good in this rich and wonderful land. Three Legends About the Origin There …