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French Food

The flow | reverse switch

It’s autumn now. It’s just. There may still be warm days ahead, but the leaves are leaving, the corn has been shucked, and you’re wondering what vest to wear in the orchard. These are the fickle glory days, there’s no way to count them…

A is for aromatics

I have a lot of cookbooks. My favorite, however, is one of the oldest in my possession, and arguably the most battered. It’s Richard Olney’s The French menu cookbook and the 33 year old inscription is signed by my wife Diane in…