Cooking the Classics
I don’t know much about pavlova or passion fruit, but luckily I’ve got friends in the right places. Or, rather, I should say born in the right places: Australia and New Zealand. So when my dad decided to make a pavlova to celebrate his birthday a few weeks ago, I contacted my friends Katia and […]
One of the first things I bought for our new apartment was the picture. It’s a photo of Julia Child in her kitchen in Paris, and I wanted to hang it in my own. By now, Julia’s story has become the stuff of bestselling memoirs and blockbuster films. But those of us who love Julia are each […]
A few weeks ago, we went to Provence for the weekend. I’d never been there in the autumn (or winter, or spring, for that matter) but after five summer vacations there, I thought I knew the region: sunshine, blue skies, warm temps (or at least warmer and sunnier than Paris, right?). Emit hollow laugh here. […]
It’s a heartbreakingly gorgeous day here in Paris, mes amis, as evidenced by the photo above, which I snapped just this very morning. Look at that sky! The sun! And, of course, I still pinch myself every time I see that steel tower… I should be outside right now, soaking up some late afternoon sunshine. […]
I love many things about Provence, but my favorite is (surprise, surprise) the food. Many writers have made their fortunes describing the sun-drenched region and its bounty, so I’ll skip the lavish praise. (For the record, however, my current favorite Provencal cookbook is Patricia Wells: At Home in Provence.) But during a recent few days there, […]
I made ribollita on Sunday, with a recipe from Lidia’s Italian-American Kitchen. It’s hearty, filled with winter vegetables — kale, swiss chard, cabbage, potatoes — and fortified with white beans and bread… and I’ve been eating it every day since I made it. (Why, yes! I am having another single week — how did you guess?) […]
Regular readers may recall my dismay (read: irritation) at the tedium of creating a stock of wholesome Deceptively Delicious vegetable purees, so that they’re always on hand. When on earth would I use these purees? I wondered.