October. A straight shot south over the alps. We came a day early for a conference at the University of Gastronomic Sciences in Bra. Michael and Ben presented on the…
I brought back some treats and I thought, I need to get as many people as possible to eat these with me. Party, gathering, soirée; all I know is there…
The good thing about the time change, of course, is that we wake up consistently at 7:00am, and sometimes before with the muezzin calls that jump around the city like iron…
After getting home from Saltspring Island, it was time to go about making dinner. With our fromagelicious booty providing the centrepiece of the summer meal, this totally came together without…
End of August. Chloe invites me to Westhampton. The sun sears as though through parchment paper. Air hangs like brocade. The height of the season. This is what we have…
We put flowers on everything. Including french toast: fresh figs, nasturtiums, akajiso, sorrel. Don’t worry we also apply fresh-whipped local cream. Generously. And herbs. Lots of herbs. Sage, lavender, rosemary,…
They call it kabocha for a reason. Or many reasons, depending whom you ask. Today, kabocha squash finds itself in the esteemed purview of Japanese vegetal delicacies. But such was…
On October 29th, 2011, there was a snow storm in New Haven, CT. In October. The week leading up to it, amid ominous forecasts, my first thoughts were not to…
No, not this year. This year I’ve been relaxing in the woods of Matinecock, Long Island, with my friend Charlotte and her family. And there has been good food and…
This morning we ate yoghurt with fresh figs and walnuts. C dressed his with a swirl of agave nectar. I opted for a touch of olive oil and a pinch…
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