Rhys Bowen's book The Tuscan Child  was highly recommended by at least a couple of food bloggers*, who particularly enjoyed the detail...

The endless inventions of the famous French chef Auguste Escoffier (1846-1935) include many iconic dishes such as peach Melba and several...

Netflix watchers, ourselves included, seem to be insatiable when it comes to food shows. We are alternating among a few newish ones: Me...

My neighbor Anne received this Little Free Library as a gift over a year ago. People have been putting books in it, and recently at least...

New in May: our second Dutch oven for baking bread. Now two round loaves can bake at the same time. The cast iron frying pan on the lower...

Barracoon: The Story of the Last "Black Cargo,"  a newly published work by Zora Neale Hurston, tells a horrifying story. In 1927...

Our host Nat with BBQ ribs for a quiet Memorial Day. We also had corn, potato salad, and ice cream with strawberries. Len's bre...

A childhood memory of a meal in Morocco: "I will, at least, have had the opportunity to recall this: the grilled meat, the mechouia ...

Cookbooks, history books, and memoirs about French cuisine are popular and fascinating, and I've read and cooked from quite a few of ...

Balzac's Omelette is a delightful study of the food that nineteenth-century French author Honoré de Balzac (1799-1850) described in ...

In the Nichols Arboretum, Ann Arbor. The peony garden in the Arb has an exceptional collection of early 20th century peony types as ...