A Brief History of Chateaubriand

Chateaubriand with Herbes de Provence and Cognac-Dijon Mustard Sauce

The Secret Ingredient

Onion Salad with Roquefort and Bacon

Not Really French, Maybe Not Even Food, But it Worked for Me

A Basket, Tomatoes and True Love

Gingery Pear Crisp with Salted Almond Topping

Chestnut Tagliatelle With Mushrooms

Chef James Haller: Cooking From the Heart

Macaroni and Cheese with Gruyere and Gouda

France: The Lot Valley in April

Patricia Wells' Fricasee of Chicken with White Wine, Capers and Olives

When a Recipe Flops

Country Blue Cheese-Pear Cake

Garlic on my Fingers and the Smell of the Kitchen

Chocolate Madeleines

Lunch at Madame's

A Tin of Bon Bons

Blue Cheese Terrine with Spiced Walnuts

Red Peppers with Red Pepper Fettuccine

Lemony Green Tea Muffins

Paris: The Blue Door

Honey-Dijon Dressing

Chicken with Mustard Seed and Fennel

Ginger-Pistachio Encrusted Chicken

McCormick Spice Flavor Forecast 2007

Old Kitchen Stuff is Hot, Says Saveur Magazine

The Sounds of Sunday

Kindness: The Essential Ingredient

Tomato Soup with Lemon and Herbes de Provence

Grandma Annie's Back Kitchen

Cranberry Upside-Down Cake