THE ANCIENT GREEKS AND ROMANS LOVED LOVAGE, and so do I. This little-known Levisticum officinale looks and tastes like celery on steroids. The plant can achieve a height of six feet and more, and its stems and leaves have a pleasantly strong, pungent taste. I can tell you its uses in the kitchen are myriad…. Read more »
WHAT’S YOUR FAVORITE LEMON-SCENTED HERB? Mine, pictured up top, is Lemon Verbena. This Aloysia triphylla is more lemony than a lemon tree and all of its parts, each leaf a tantalizing blend of lemon peel, honey, and a Mediterranean breeze that calms the nerves and refreshes the spirit. I may not tuck leaves of lemon… Read more »
CUT A TOMATO IN HALF, fill it with fresh breadcrumbs and an aromatic blend of garlic, parsley, and olive oil — the flavors of Provence — and Voila! you have Stuffed Tomatoes Provencal. I like to prepare this classic first course early in the day so I won’t feel rushed when guests arrive: Stuffed Tomatoes… Read more »
THIS WEEKEND, for a dinner party with friends Jack and John (John wrote this must-read article), I'm robbing a few Yukon Golds from my potato patch, and turning them into a crisp but tender Potato Galette. A "galette" is the French version of American hash-browns, only far more elegant. Here, shredded potatoes are fried until perfectly golden, and then carefully un-molded all in one beautiful piece. Read more » 
HERE AT A GARDEN FOR THE HOUSE, I’m storing my home-grown produce for the long, cold months ahead. First up? A year’s supply of a culinary herbs. To best preserve the aromatic oils of the leaves, I rely on three easy, herb-specific freezing-techniques: Herbal “Cigars”. These are easy to make and convenient to use. This… Read more »
CUCUMBER & CHIVE SOUP — what a refreshing first course for a summer dinner party! It’s also a delicious way to use up the large cukes in your garden. If you have a food processor, you can make this vegetarian, no-cook puree in about 5 minutes: Cucumber and Chive Soup Ingredients for approximately 4 servings… Read more »
SHHH! It’s my partner’s birthday, and to mark the occasion I’ve cloaked a cake in deliciously-fragrant Rose-Geranium Icing. You can make this unusual glaze, too, by simply steeping a handful of scented leaves in a tiny amount of milk: Rose-Geranium Icing 10 fresh, medium-to-large Rose-Geranium leaves 1/3 cup milk 4 cups confectioner’s sugar Red and… Read more »
