FOOD FOR ART’S SAKE: Eating with the Impressionists February 7, 2011November 26, 2024

To India, via Paris’s Le Passage Brady January 24, 2011November 22, 2024

East is East and West is West: Pondicherry and French Curry January 20, 2011November 26, 2024

Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens January 18, 2011November 26, 2024

If on a Winter’s Night, a Bowl of Garbure … January 14, 2011November 26, 2024

The Things They Carried*: Brief Glimpses of French Food in Vietnam January 3, 2011November 26, 2024

And a Cake Fit for Three Kings: Galette/Gateau des Rois December 31, 2010January 7, 2017

Thinking of Others as You Bite into that Bûche de Noël December 20, 2010November 26, 2024

Oreillettes, A Part of Provence’s Thirteen Desserts December 13, 2010November 26, 2024

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés December 10, 2010November 26, 2024

Nougat Noir, or Black Nougat, Another of the Thirteen Desserts December 9, 2010November 26, 2024

Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts December 8, 2010April 20, 2023