A trip to France seems especially dreamy right now. Dreamy and impossible. But, it’s a perfect time to transport yourself through food. Me...

Happy New Year! I hope your holiday season was delightful. I have a few sweet treats from my holidays to share today. For a Christmas dess...

After attending culinary school in Brittany, Greg Marchand worked in London with David Nicholls at the Mandarin Oriental before being tran...

I previously knew a little about Anne Willan. I knew that she is originally from England, founded the La Varenne Cooking School, and has w...

All of a sudden, chocolate has jumped to the top of my favorite ingredients list. It’s because of the new book Mast Brothers Chocolate: A ...

I’ve always liked beets, but there was a time when I got to the point of dreading one more beet at the end of the season. My thinking seem...

When it’s late summer or early fall and eggplant, sweet peppers, and zucchini are still everywhere you look, ratatouille is an obvious cho...

Choosing dessert for a cherry-themed dinner was easy. I had just read about a tart in The Sugar Cube that can be made with any berries o...

Every time I leave the house lately, I return with more berries. I can’t stop myself. The season is too short here. Strawberries make a br...

The sunny colors and starburst pattern make it hard to believe this is the winter version of this tart. It’s from Dorie Greenspan’s Around M...

I have to tell you about one more Thanksgiving dish, and then I promise to move on. As usual, I was indecisive about what dessert should be,...

There were two tomato tarts vying for my attention. One of them was small and round and beautiful with various colors of cherry tomatoes on ...