New Cheeses, Fall Wine and A Salad

The beginning of September brings to mind the darkening of evenings, heartier foods, and back to school. When I was studying in France this time of year, I would begin to notice mushrooms, chestnuts, and root vegetable veloutés creeping back onto bistro menus. The...

Citrus Season, Winter Wines

Winter is high season for two of my favorite foods: Dungeness Crab and citrus. Serve them together, in a salad tossed with friseé.  Or, serve them separately. An incredibly simple preparation is cracked Dungeness crab accompanied by a mayonnaise-lemon-smoked paprika...