Around the holidays I like to have some pickled shallots on hand. They add another layer of flavor to so many dishes. In France, I often...

One of my favorite dishes I’ve had all year was at Les Enfants du Marche in Paris. Hard to describe because there was so much going on....

The summer bounty of excess basil calls for Pistou. Might as well make a basil flower arrangement too as it keeps the kitchen smelling...

I’m big on small production but there are exceptions. Comté has the highest production of all AOP cheeses in France. It accounts for...

A couple slices of French cow’s milk cheeses. At the top is the semi-soft Tomme Crayeuse from Savoie. The Tomme is definitely the more...

Le Chevrot is a delicious goat cheese made in the Loire Valley. This chèvre is made by an old cooperative in the village of...

This is a classic bloomy rind cheese traditionally made in the Ardèche region. It is common to find it made with raw cow’s milk or...

A classic go to pairing for oysters is not just Muscadet. Chablis can be equally as good. The Chardonnays of Chablis are different then...

It is hard to miss a Morbier. They have this distinct grey layer in the middle of the cheese. Traditionally, Morbier was made from two...

One of my all time favorite foods is Florida stone crab. Having family in south Florida, I’ve been fortunate enough to enjoy stone crab...