What’s a Gour Noir?

The best way to choose cheese at a cheese shop is to ask the fromager for advice. This is how I end up with new favorites all the time. Believe it or not, there are seasons for cheese, just like for fruit and vegetables. Recently, my cheesemonger recommended a Gour Noir. “It’s in season now,” […]

Baked Polenta with Roquefort Cheese (Recipe)

This week’s project was polenta. I hadn’t cooked cornmeal (semoule de maïs in French)in several years and didn’t remember it being so good. Last Tuesday, I bought some at the nearby health-food store and inadvertently made way too much of it. We ended up eating polenta in some form or another for three days straight. Fortunately, […]

New York Dining Guide

I have a cardboard box with “To Write About” marked on the lid. It’s filled with all sorts of papers, business cards, notes I’ve scribbled… all tangible reminders of the places we’ve been and things we’ve eaten over the last few years. The box is about to overflow, primarily because of a bulky set of […]

Roasted Red Pepper Tapenade (Recipe)

Since September, it’s been just plain busy around here: back to Paris, back to work, back to Sunday morning market (and all the colorful autumn veggies), back to self-imposed projects (like learning to print digital photographs – not as easy as I thought it would be – hanging new curtains and re-organizing our office space)… […]

Vegan Roasted Red Pepper Dip (Recipe)

Even the day after, I’m still enamored with this dipand can’t keep from smothering crispy flat breads with it. I was at the library yesterday, around 4pm, trying to get some research done and couldn’t stop thinking about how hungry I was. It’s obvious, one shouldn’t go to the library hungry – especially when one […]

Mushroom & Parmesan Bruschetta (Recipe)

World Cup 2010. Starts tomorrow and we’ll be watching as France confronts Uruguay at 8:30pm. I’m thinking of yummy munchies and of making  some of my mushroom bruschetta. This has been a longtime favorite, but I most recently tried it on hearty slices of dark seedless rye bread from the local boulangerie. Yum, yum. Don’t […]