Pascale Boucicaut

It all made sense once. Read a recipe and identify its geographical origin. Study its variants and root recipes and understand its order of operation. Make predictions. For years now, I've been cooking and reading and writing about food this way. I've made my way through all those main courses...

"When your body is sick, it is telling you something."
-- My grandmother

And so, days after returning from a long trip in the Caribbean, I came down with the flu. A similar thing happened twenty years ago, when I made my first move from the Caribbean to the...

Three years ago Mark Bittman, who taught us How to Cook Everything, published an article in his New York Times blog, The Minimalist, about kitchen equipment. Reading it, one learned how "$200 can equip a basic kitchen that...

The temperature has risen above forty-five degrees and I'm finally wearing sandals. I take my first trip to the farmers market to purchase fresh spring greens and make a big salad. But I'm not ready to ditch fish, beef, cheese and bread that I ate all winter. I'm not used...