The wait is worth it at Le Veau d’Or
It is all very, very French but somehow also very, very New York
Food and Drink
Tuesday
‘I don’t build new restaurants’: an interview with Tyler Florence
Throughout a widely varied career, the TV chef’s approach hasn’t changed
My zucchini seedling scheme
The plants’ robust stems and glossy leaves look almost too healthy
Tuesday
I tried the world’s worst drink
What, exactly, are the worst ones in the world?
How I flouted a cardinal French gardening rule
It’s only a matter of time before some local wag tries to diminish my dominance
The joy of preparing freezer jam
Enjoy summer’s fresh berries — but don’t forget to plan ahead
The decadence of seafood towers
It takes the experience of eating an oyster and scales it up tenfold into an exercise in excess
Wine highlights from a weekend shooting party
The establishment which hosted boasts a stupendous list
Tuesday
The oyster is your world
What other food could be so eloquent? What other food could communicate so much with so little force?
Tomato-gate: how I reclaimed my garden
Nothing beats befuddling my French garden neighbors each year with ridiculously early, cold-resistant tomatoes
The allure of edible petals
The loveliest cheesecake I’ve ever seen was lacquered in a strawberry glaze and decorated with rose petals
The highs and lows of Montana’s state fair
Despite what the Duchess of Sussex tells us, not everyone has access to fresh produce from a farmer’s market
Beaujolais is the ideal summer wine
It is light, flowery, full of pleasing acidity and fruitiness, satisfying by itself and notably food friendly
Wednesday
The joy of French school lunches
I can’t wait to hear about what my grandchildren had for le déjeuner
The beauty and complexity of salmon
It is always welcome at the table, both in material and topical form
The Sazerac: an old favorite… from New Orleans
Mixed with rye or cognac – or both – the Sazerac cocktail remains a classic
Is Alsatian wine primarily French or German?
It is said that Alsace is the sunniest spot in all of winemaking Europe
Thursday
The small town in Ontario with a world-class chocolatier
There is no season that calls for chocolate more loudly than Easter
Why German-origin Americans keep quiet about their culinary contributions
The influence on food is so widespread, and has fused so successfully with American culture, that one might forget it is there
The excellent wine of Mount Ventoux
Fortunately for us wine drinkers, the Benedictine monks who have been planting grapes on the slopes for centuries were not sissies