A Toast to France
Cool fall weather marks the perfect time to toast France with a hearty meal and a glass of red wine. Make these creamy bistro potatoes. I’m toasting our hosts in Paris for their fabulous hospitality. Merci!
Month: October 2015
Jarring jam … why small-batch jam tastes best
Preserving fabulous fruits results in the best jams and jellies. Lynne Goldman of Coyote Kitchen doesn’t overlook any of the fine produce of the Hudson Valley when she makes her small-batch products. When there’s little time to make your own, sample a jar of artisan jam by slathering it on a cracker, using it as …