The annual Hampton Classic Horse Show is history.  This season-ending spectacle is the punctuation mark on our summer season. And we love it even if  it marks the end of a wonderful summer here.  Of course, the focus is on the horses and their riders. …

Our peaches out on the East End of Long Island are outstanding this year.  They’re glorious to look at—all those colors from deep golden yellow mottled with shades of orange and red, almost to purple. It seems almost a shame to peel them, let alone…

The Food World suffered a great loss last month.  Molly O’Neill, one of the best food writers in the country died at just 66 years of age.  Molly O’Neill was the heir to a great legacy of food journalism that includes such luminaries at M.F.K.…

My friends at www.Travel-Wise, where I am a Contributor, sent me K.C. Dermody’s incomparable guide to America’s Dinner Trains. If your summer travel plans put you near any one of these four culinary-focused Restaurants on Rails, be sure to add them to your itinerary.  You’ll…

The last time Andrew and I were in Paris, we pretty much went from one spectacular bakeshop or chocolatier to another.  And you can’t really miss those belonging to Pastry Chef Extraordinaire Pierre Hermé.  The man himself is arguably the most acclaimed of all living…

The allure of a childhood favorite–S’mores– is undeniable.   Here two bakers from Georgia have captured the essence of one of life’s great pleasures—the S’more.  While the treat may be best remembered as campfire cooking at is best, here’s a recipe that brings it indoors…

Gail Simmons is such a glamorous presence on “Top Chef” that it’s easy to forget she’s first and foremost a great cook.  She’s also a fellow Canadian so I took a great deal of heat from Andrew for not knowing what a Bumbleberry was.  I’d…

When Andrew and I plan a dinner party, the menu starts to percolate once the RSVPs have been received.  We try to think of our audience and we try to make things interesting.  Generally that means doing something completely new.  We have a fair amount…

I must admit to having been slightly taken aback when Andrew told me his weekend plans included making Ice Cream Sandwiches.  Not that I didn’t want one.  And when the smell of his dark chocolate ‘biscuit’ wafted through the kitchen, I could hardly wait until…

This weekend begins what is always called “The Unofficial Start of Summer”.  Never mind the Equinox is over three weeks away and it’s been horridly cold and rainy this month.  Nevertheless, this is the weekend that New Yorkers give up their weekends in the city…

As often as not, Andrew volunteers to bring dessert whenever we’re asked out to dinner.  On this particular occasion, he asked our friends Bill and Peter if they had any requests.   Peter asked for ‘something nutty’.  I seemed to remember an amazing tart Andrew had…

Cheese for Dessert?   The Europeans have served it for years.  Along with some fresh or preserved fruits, or a dessert wine, any fine cheese can be turned into a dessert course. And any cheese course can be greatly enhanced with a discovery we made at…

Coconut Cupcakes that Andrew eggified for Easter!   In the run-up to Easter, we’ve had snow, sun and cold temperatures earlier this week that feel more like winter than spring. It’s warmed up at last and here’s how we celebrated. And, after Andrew added jelly…

In Spring, Quebec taps its sugar maples. As a lot of my readers know, I am from the province of Quebec in Canada.  Even though I have lived my entire adult life in the States, I still revere my Canadian roots and I am very…