Month: January 2011

One thing I love about many French cookbooks—and I mean cookbooks about French cooking in French or in English—is that they often include two things:  les menus (suites of dishes that go well together in one meal) and les produits de la saison (lists of seasonal fruits, vegetables, cheeses, meat and fish–yes, cheeses have seasons too!)….

The trick about traveling is how to go deeper. How to go beyond the guidebook. How to visit but not be a tourist. How to not only see but also really SEE. In my quarter century of going deeper into France, I have found one of the most rewarding ways to connect with the country…