It’s no secret that I love oysters–fresh and cold, raw on the half shell with just a squeeze of lemon. The more they taste of the ocean the better. I grew up eating Gulf oysters–raw, in stews, fried and piled high onto French bread, or charbroiled. Ten years in France had me favoring Belons and [...]

This beautiful sticky onion treat always brings me back to my student days at the University of Nice. I rented an apartment with a Swede, a Dane, and a German–all guys with big appetites who took turns cooking…mashed potatoes, jars of pickled herring, and more potatoes with mustard or other condiments. I grew up on [...]

Am leaving the farm and decided to poach some peaches in Lillet Blanc to leave as a gift to my hosts, Charlie and Suvir. This recipe is the first in TRAIL OF CRUMBS. I love the pairing of Lillet Blanc with fresh lemon verbena. Basil or lemon thyme would be just as good.

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I love being in France this time of year when my favorite winter cheese is in season. (The Mont d’Or is best at room temperature served up with a spoon.) It’s also the time to celebrate Belon oysters and Tarte Tatin, clementines and chestnuts, marrons glacés and nougat glacé and salted caramel apples. Champagne, meslcun, [...]