A Truffle is No Trifle!

Forty years ago, when I graduated from high school, truffles to me were fancy chocolates from posh downtown boutiques.


Joyeux Noël, Paris Style

We are just back from a fantastic holiday – almost three weeks in York, Paris, and London. It has been great fun exploring places we've never been and discovering new things in places we already knew and loved.


Pain Perdu: Paradise Found

The French expression for French toast is «pain perdu» - or lost bread. It is a way to reclaim, or use, bread that is no longer fit for eating at the table.


Cookie Criteria

I have admitted several times on this blog that I am not a big cookie baker.


Sweetie Pies

For a while, when I was young and naïve, I wanted to open a pie shop. It's name was to be Sweetie Pies.


Just in Time

We first encountered mandarinello in the spring of 2002, when we were staying a week in Vernazza, one of the five villages that comprise the Cinque Terre.


One of a Baker's Dozen

When I was growing up, I knew I was lucky to have a mom who was, in addition to being a fine cook, a terrific baker. Cakes, cupcakes, pies, cobbles, cookies, squares, bread, biscuits - all seemed to flow effortlessly from her oven. Much later, I learned there is no such thing as effortless baking... or is there?