Be my Valentine
A French Valentine classic
Food and Drink
Sunday
Welcome to Waffle House
Long live the short order
The pan handler
In our anemic age, cast-iron pans are just what we need to re-enrich the American bloodstream
The heady reds of Avignon
The big three grapes in a typical Châteauneuf-du-Pape are Grenache, Syrah and Mourvèdre
Monday
A load of old crêpes
Eat crêpes on Candlemas, enjoy a year of happiness, says a traditional French-Canadian proverb
Marmite man
On a cold day in winter, there is nothing as cozy as buttered toast with a thick smear of Marmite and a cup of tea in front of afternoon TV
The millennial kitchen
Millennial chefs are phoning it in
Delicious wines from the Omicron Open
Fans of The Philadelphia Story will remember the starring role played by Miss Pommery 1926
Monday
How to survive eating out
The greatest human spirits would view the new era of show-your-papers dining not as a hardship, but as an opportunity
Tastings from an energy drink connoisseur
What energy drink, I ask myself, will aid an energetic think?
Travels with Herodotus
Young grapes and Ancient Greeks
Sunday
Making a raclette
One thing we all agreed on was cheese, cheese, cheese and more cheese — calories be damned
Thursday
The finest festive fizz
A dinner party without good conversation is like flat Champagne: pretty pointless
What’s good from the goose
Goose used to rule the roost
I ate Audrey Hepburn’s kidneys
I had contemplated knocking on my famous neighbor’s front door and asking if she had any suggestions for cooking veal kidneys
Silky, sumptuous wines for Christmas dinner
Chambertin was Napoleon’s favorite wine. I am prepared to make it mine, too, at least for Christmas
Monday
Drinking with James Bond
Where to soak up the 007 mystique
In defense of the English original sandwich
Yank yearns for ye olde English sandwich
Mums the word
Chrysanthemums signal the beginning of fall and the harvest
Two modest but delightful wines
Uncork them for Thanksgiving
