Author, Hillary Davis, making her home on the French Riviera for 11 years (specifically in the village of Bar-sur-Loup), is the perfect person to bring us the knowledge and conviviality of the Niçoise culture and style of cooking in Nice, France and its surrounding countryside — healthy, fresh, and local. I
I admit that I am easily amused, and consistently surprised by the endless spigot of chef-selected paraphernalia that comprises the restaurant arsenal. The cloche (cake dome), and cake stand are amongst the function-meets-design items that the chef has owned for so long that they are almost forgotten – let’s face
Success is Hard Work:the first bit of information that Sylvia Main parts with the moment I ask her “What unexpected lessons have you learned or steps to success that you’ve called into play as you set out to fulfill your vision and talent to make something from nothing, or very
I am hoping to score a few points with some of the chefs I know and love, and for that matter, with those throngs of talented chefs that I cannot possibly meet and critique in a lifetime. Although many of you must wonder if I ever do anything with my
What do you get when you combine a practical matter (food transportation) with style? At last, a simple answer, vonny food carriers. Many of us have spent years transporting our standout dishes to social events in paper bags (impending food misfortune beyond this point), and in various name and nameless
When I share one of my “favs” with you, it’s for a darn good reason(s). I am always hopeful, and quite frankly, confident, that my reasons stand a strong chance of becoming your reasons. My new favorite little gem of a book is Jill Silverman Hough’s, 100 PERFECT PAIRINGS: Main Dishes