FOOD

MONET'S FAVORITE SANDWICH

MONET'S FAVORITE SANDWICH

My obsession with the dining habits of Claude Monet began in college. I feasted again and again on the few English translations available of the notebooks he kept from his home in Giverny. At a time when my cooking skills were constrained by the size of my dorm room hotplate and my wallet, I would dream about the elaborate lunches Monet held promptly at 11:30 each day for guests like Renoir, Cézanne, and Degas. Some of the local ingredients that were mentioned in the notebooks included capons, chickens, berries, cheeses, and wonderful breads. It wasn’t long after that I started...

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STUFFING NEST BAKED EGGS

STUFFING NEST BAKED EGGS

A GREAT way to mix up your Thanksgiving leftovers!

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RASPBERRY JAM

RASPBERRY JAM

When red raspberries are in season and at their peak in sweetness, there is no better time to make a jar of raspberry jam.

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CHARRED PURPLE CABBAGE WITH PARMESAN AND CHIVES

CHARRED PURPLE CABBAGE WITH PARMESAN AND CHIVES

I had three ingredients in my crisper: a head of purple cabbage, a nob of parmesan cheese and a handful of chives (one still with it’s blossom attached). Chop, splash, toss and 20 minutes later I had one of the best (and prettiest) sides I’ve ever eaten. 

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