The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins June 24, 2013November 23, 2024

Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour September 21, 2012November 22, 2024

Telling Stories, About French Bread August 24, 2012November 23, 2024

Where Rosemary Flourished, the Woman Ruled* August 12, 2012November 23, 2024

Julia Child’s “The French Chef, ” by Dana Polan July 17, 2012November 23, 2024

Macarons – Food of Dreams and Fairy Tales July 11, 2012November 23, 2024

Un vrai canard: Duck and French Culinary Traditions March 21, 2012November 23, 2024

Tasting France in Senegal March 9, 2012November 23, 2024

Eating Black Beauty,* Or, Horsemeat, a Taboo That Became a French Stereotype March 1, 2012November 23, 2024

Preserved Lemons: The New French Staple? January 23, 2012November 24, 2024

The Apples of France: What’s the (Hi)Story?: Speculations about the Origins of Apples in France (Part II) January 6, 2012November 24, 2024

Apples in France: What’s the (Hi)Story? (Part I) January 3, 2012November 22, 2024