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Alexis Soyer was a 19th-century chef, kitchen innovator, and humanitarian who helped transform soup kitchens, military cooking, and...
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The Quiet Revolution There's a newfangled revolution going on in Virginia, albeit a quiet one - and in its neighboring...
Poultry Adventures [caption id="attachment_2844" align="alignleft" width="330"] -Perfect Bleu De Bresse Chicken - ready to roast[/caption] Years ago, I used to...
A Most Important Piece Of Furniture Fergus Henderson, the inspiring chef (I share his love for offal) behind the famed...
Omnivore Spoiler Alert Although the title of Jonathan Safran Foer’s “Eating Animals” which was produced in 2009, suggests that it...
Homecoming Covid restrictions come in different colors here in Italy. Yellow is mild, orange is medium and red is...
A Primer in Agriculture Our Daily Bread, a silent and mesmerising film focused on industrial farming in Europe, inspired me...
La Revanche Vs The Revenge. What started as a visit to a French supplier of chocolates for La Cuisine became...
Non Tearful Farewell I have had enough. As you know from my last post in 2019, my most important Christmas...
A Christmas Eve Like No Other Obviously for us, this Christmas Eve is going to have fewer creatures stirring, except...
A Secret Garden for Canning & Preserving foods The lockdown here and in the countries where my daughters reside (Italy...
