Salad Lyonnaise, my version…

In 2004, I spent a semester at L’Ècole des Beaux Arts de Lyon, learning about art, food and an appreciation for a slower life. Two hour lunch breaks allowed for farmers market visits and a cooked mid-day meal. Expensive, quality produce trained me away from pre-package foods, and living in my studio apartment, one that … Continue Reading

End-of-the-Month Lunch

Always interesting are food trends. It seems like food prepared in such a way comes from nowhere, and within minutes it’s everywhere. Think of Yam Fries, Grilled Polenta or Balsamic Reduction, for example. Often, these new treats are resurrected recipes and ingredients that were for eons, among the cultivated connoisseurs, considered to be too common. And … Continue Reading