The Flexitarian Cook

You know how it goes: you’re talking with some friends, and the next thing you know, you’re up to your neck in watercress. No? Okay, let me back up a bit. Two of my girlfriends invited me to join them for a bite to eat yesterday at The Farm, as it is known around here. [...]

Many people I know tend to think French cooking is difficult, and they are particularly intimidated by its sauces. I see no reason to shy away from them, as the basic technique for making sauce is essentially fool-proof: combine butter and flour, cook, add liquid, bring to a boil while whisking until it thickens, and [...]

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