Recipe
A Bridge Across Time
The Luberon had gifted us a day of wandering—black olive tapenade from Gordes, rust-colored dust clinging to our shoes in Roussillon, and a bottle of rosé chilled just enough to temper the heat of the sun.
John Harbour
Life
A Holiday Stroll Through Chelsea
This is Chelsea at Christmas: a space where history whispers from stoic brownstones, where light spills from cafes and bars, and where fireplaces still glow with memory.
Food
Rome on a Plate
Pasta alla Zazonna encapsulates Rome’s essence: unabashed beauty intertwined with grit and vitality.
Travel
The Cartography of Trinkets
To travel is to surrender to change—to gather the world in small, unassuming pieces, and find, in their quiet utility, a map of who we have become, because it is impossible to travel and remain unchanged.
Food
The Onion, the Apricot, and the Gentle Art of Gratitude
One week to go! Providing this early so that shopping can be completed...
Life
A Day on the River
A Much Needed Escape to Connecticut
poetry
Apollo's Gate
Just below the walk, under Apollo’s Gate, there is a small beach at the edge of the protected cove. You walk down steps into the Mediterranean and float on your back looking up at the ancient ruin. It is calm and serene until the Blue Star Ferry arrives, the
Newsletter
In Search of Pink Elephants
The cobblestones are wet and a bit slick as I walk across La Grand-Place. It has been raining off and on for most of the day and even though the sun is now out, it is chilly. And damp. The air holds the damp and cups your face in its
Newsletter
Kitchen Travels
What is a cookbook other than a ticket to travel? Each book takes you on a journey into a culture’s food, or the culinary world of the cook-writer. They are culinary maps into exotic lands. We use cookbooks for the recipes that are not familiar. For those that are
Newsletter
The Place Around the Corner
One of the things that you learn about New York, if you are here long enough, is the dichotomy between its two states; constantly changing and remaining the same. Store fronts are removed and replaced, people come and go, practices are in vogue or out. And yet, it is always
Newsletter
A Village on a Hill - Morning
“The French don't snack. They will tear off the end of a fresh baguette (which, if it's warm, it's practically impossible to resist) and eat it as they leave the boulangerie.” — Peter Mayle I am awakened by the morning breeze that carries the slightest
Newsletter
A Village on a Hill
When the Good Lord begins to doubt the world, he remembers that he created Provence. — Frederic Mistral It had been a long journey. My wife and I had left London that morning, transferring to the high speed TGV train south, before picking up our rental car and driving across the