One-Bottle Scotch CocktailSome people get irked when they want to make a cocktail recipe, and as they gather the ingredients, they find that some things are[...]

The Quarter and Eighth Sheet PanOf all the favorite finds I’ve come across in the last few years, one (or two) of my favorites have been these mini sheet pans.[...]

Eggplant and Yogurt Spread with SaffronWhen Anissa Helou told me she was writing a book on the foods of theΒ Islamic world, I was surprised, and a little[...]

When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word β€œrefreshing β€œ once, which I’m pretty sure I did. When you write[...]

Green Salad with Peas, Green Beans, and Buttermilk Ranch DressingI love a big salad, especially in the summer. Actually, a big bowl of greens, one that[...]

News, and a Book/Ice Cream EventI took a break for some quality family time, which, by happy coincidence, included a dose of beach time as well. Now I’m back[...]

It’s not every day, or every year (or every decade, unfortunately) that I get to spend some time with my family in Los Angeles. So I was excited by the chance[...]

We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but[...]

I’ve been thinking about Banana Bread lately, mostly due to an assortmentΒ of bananas that are taking up valuable real estate in my freezer. Another issue[...]

I used to wonder why someone didn’t open a bistro in Paris serving classic French food, a bouillion, if you will, a word used to describe a place known for[...]

Devil’s Food Chocolate Ice CreamThere are a lot of ways to do the same thing, just as there are a variety of ways to get to the same place. Which is why it’s[...]

I recently found myself with too much fine polenta on my hands that I’d gathered for some recipe testing. Grocery stores in FranceΒ carry polenta (usually[...]

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you[...]

This past week, it’s been everything elderflower around here. The weekend prior we visited friends who live outside of Paris and spent a lot of time wandering[...]

One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautΓ©ing fresh greens in olive oil and[...]