Have you ever put off making a dish that you love, because you think it will be a big pain, and then you finally do, and it was super easy? ...

Last week, I wrote about this past New Year's Eve dinner theme: French. This post is part deux. For NYE 2016 dinner we had French Onio...

On New Year's Eve, I like a food theme. I think that's because after our traditional Thanksgiving (turkey and all the fixings) and C...

Recall from last week's post  Penny's birthday dinner -- Parmesan and Yogurt Crusted Chicken , Carolina Collard Greens, scalloped po...

On New Year's Eve Chez George, we like our final meal of the year to be festive and have a theme. We've done make-your-own pizzas, c...

I brought this recipe back from France 20 years ago. Gosh, that makes me feel very grown-up. Not old, just grown-up. Anyhow, back in Fall ...

I've read about yogurt cake in beaucoup French books and memoirs. In Pamela Druckerman's  Bringing Up Bébé: One American Mother Disc...

A few years ago I splurged on a $30 baking pan at Sur La Table. Not just any baking pan: my Madeleine pan. Worth it. Every francophile and a...

About seven years ago, I taught myself to roast a chicken. I've been roasting birds ever since. I consider it my signature dish. It'...