The Flexitarian Cook

There used to be a bakery right across the street from my school in Bourg-la-Reine, a few miles south of Paris. When school let out in the afternoon (usually around 4 p.m.), we would descend on that bakery like Attila the Hun on the steppes of Central Asia to get something for le goûter (aka [...]

My daughter has often been the primary motivator for the vegetarian recipes I have written about here. She turned vegetarian around the age of 11, and since then, the rest of us have seriously curbed our consumption of meat and poultry, even if we still enjoy those once or twice a week (we’re flexitarians after [...]

What do you do when you’ve got many pounds of plums, and you’ve already made jam, ice cream, butter and barbecue sauce? You ask around, and if you’re lucky, somebody makes a brilliant suggestion. Our cousin Stacy, who lives in England, mentioned that she had made damson gin in the past, and wondered if the [...]