Worn and well-used cutting boards like mine, made from one piece of blonde oak, tell stories of past meals. This gouge here, that’s from the day I sliced the boule with the extra thick crust, for the open-faced cheese-and-tomato sandwiches. And that dent there, well, I pressed a little too hard on the chef’s knife […]Read more "Cutting Boards and French Comfort Food"
Before the second world war, filled with the wandering souls of the “Lost Generation,” Paris throbbed with the fluttering notes of jazz and the clattering of horse hooves on cobblestones. And Paris also served as a subject for the art of photographers like Brassai, one of the earliest photojournalists, influenced by surrealism. Brassai (born in […]Read more "Brassai’s Paris, a View Through the Tunnel of Time"
For most Americans (and Britons), French food means memories of the insipid Steak au Poivre or bland French Onion Soup served in a pretentious “fancy” restaurant. That’s enough to condemn French cuisine to staying put between the covers of Julia Child’s Mastering the Art of French Cooking (1961 and 1970). The perplexing and continuous popularity […]Read more "Will It Be French?"
The return of late potato blight:** Home gardeners beware: This year, late blight — a destructive infectious disease that caused the Irish potato famine in the 1840s- — is killing tomato and potato plants in gardens and on commercial farms in the eastern United States. In addition, basil downy mildew is affecting plants in the […]Read more "Potato Blight"