My Week with the "NYTimes"

 As we cooked our way through that stack, I discovered interesting shiftsin the way Times readers have approached food. Desserts experienced a major renaissance during the 1970s, as the writers served up ambitious cakes, extraordinarily sweet American pies, and a novel concept called the French tart. Pastry chefs then cut back on the sugar and…

"The Sea, The Sea"

It is a fabulous place when the tide is in, a wave-churned basin, creamy with foam...But when the tide goes out, the little water world becomes quiet and lovely.-John Steinbeck (Cannery Row)While it may not be customary for a couple, right after a move, to go on a little trip, that's exactly what the Greek and…

Simply Classic

“Simplicity is the final achievement. After one has played a vast quantity of notes and more notes, it is simplicity that emerges as the crowning reward of art.”-Frederic ChopinYou know, sometimes it's all about going back to the basics. As much as I love trying new recipes and looking for creative ways to cook the…