July 2022 I recently had an amazing cheese in France. It was a brie with truffles, something I’ve had before and it was always good, but this one was on another level. There were thin truffle slices on top and it had layers of different texture, some creamy, some soft…

June 2022 Rhubarb is an extraordinary thing. it seems like a prehistoric form of grass and smells raw and green and unappealing. Then you cook it and the woody texture breaks down. With a little sugar, it completely transforms. …

May 15th, 2022 I’ve been thinking about what a tough time it is in the world right now. From degradation of the climate to the horrifying invasion of Ukraine and looming thoughts of nuclear escalation — from the fascist political drift all over the world and the receding concern with…

After 3 years we’ve made it back to France where my husband Dennis works with a research institute each Spring, and I work with musicians and sing my own songs for local dancers and gatherings. So nice to be here after 3 years of sequestering at home. So good to…

Italy and food — it’s a thing. I am still reminiscing, having been home for so long during the pandemic. Long ago we travelled with good friends met on a honeymoon trip to Asia. We were flying to Burma from Nepal. My husband Dennis insisted we get to the airport…

February 15th, 2022 For years I met friends at City Bakery which, sadly, is now closed. One thing I will miss is Maury Rubin’s unparalleled pretzel croissants we may never see again, so light despite the whole wheat in them and salted sesame seeds on the crisp, golden exterior —…

January 15, 2022 Holiday indulgence is behind us at last. I don’t know about you, but it took me a while to stop making little exceptions both with cooking and with sampling — most recently, two bites of my son’s incredible crème brulée ice cream from Morgenstern’s (which is way too close to…

December 15th, 2021 This is a story of a special holiday cookie. On rue Vaugirard In Paris in the 6th arrondissement on the left bank, there is a French bakery run by a woman from Japan. She makes French pastry with an eastern influence and among her offerings is an amazing black sesame…

I always start to want comfort food as the warm weather begins to wane. But comfort food doesn’t have to mean diving into carbs. One of the strongest impressions of well-being I’ve ever had came when, at the end of a long hike in the mountains, I reached the campground…