Go to Recipe Go to Video Oh, autumn! It is the BEST season, and one of the longest because it comes in slowly, and takes its sweet time to segue into winter. At this point, when colors everywhere are burnished russet and gold, deep red and speckled green, our thoughts to turn to holidays of …
Go to Recipe Go to Video It’s mid-October and we are still making Salade Niçoise a most delicious assemblages of fresh, seasonal vegetables that comes straight from the culinary annals of Nice and its surroundings. It is a reflection of the landscape and the season, and of the region’s history. So Misunderstood It also ranks …
Go to Recipe Go to Video I got to the market at 8 a.m. and, as usual, I wasn’t the first in line. I had barely enough time to contemplate what I wanted to put in my basket, what would compose my menu for the next several days, before it was my turn. I saw …
Go to Recipe Go to Video A wonderful thing about French cuisine is its flights of fancy. With a few, simple “tours de main” or tricks, the French chef transforms one thing into another, always managing to keep the integrity of the original. Examples Let’s take some examples. The lemon. Leave it to the French …
Go to Recipe Go to Video Shhh. Don’t tell everyone, but what Eve actually offered Adam, the fruit that caused the downfall of life in paradise, wasn’t an apple but a fig. Think about it. Once the couple discovered the error of their ways they “sewed fig leaves together” to cover their private parts, overcome …
Go to Recipe Go to Video If you love beans, you are one excited cook at the end of summer and into autumn, because that is when beans are best. Depending on the year, beans are in the market as early as mid-August through October. It’s a decently long season but it feels so fleeting …
Go to Recipe Go to Video I love going to a friends’ house for dinner, particularly when the friend might be French, and might love to cook, and might just be making something amazing like Tomato Mustard Tart as either a first or main course. Learn Dishes Like This and So Much More at Live …
Go to Video The first time I tasted citron caviar it was as if the sparkling Eiffel Tower was inside my mouth. There was everything – the excitement of zingie tartness, the teeny sounds – or feelings? – of explosions as each little caviar-like ball popped to release its liquid., the bright acid that softened …
Go to Recipe Go to Video It all began with Pope Clement VII in the 16th century. He was a seed collector, it seems, and he gave some bean seeds to an Italian humanist, Valeriano, who had links with the Medicis family while they were in Florence. Valeriano shared the seeds with Clement’s niece Catherine …
Go to Video When I moved to France to really settle here thirty years ago, I lived in Louviers, a bustling town an hour outside Paris, in Normandy. I reveled in the discoveries we made, the adventures we had, the joys and frustrations of adapting to a culture that wasn’t our own. Lush Ingredients Five …