Cheese for Dinner

It’s the season for Vacherin du Haut-Doubs, a gooey, buttery round of cheese from the Jura region of France. It’s made in the winter months when the cows come down from the high mountain pastures and don’t produce as much milk. During the spring and summer the milk is used to make Comte cheese but…

The River Cafe Still Has It

The River Cafe is a classic that has withstood the test of time by championing a seasonal manifesto, serving top quality ingredients and having great leadership at the top. It was originally opened in 1987 by Ruth Rogers and Rose Gray as the employee cafe for Rogers’ husband’s architectural practice. The location was an old…

Bountiful Harvests at PYO Farms

This summer I’ve had the chance to visit two farms outside London. We went by train and walked from the station a short distance to acres of brilliant orchards, fields and bushes laden with the bounty of the season. It was so inspiring to walk around picking gorgeous produce from the earth where it was…

Quick Pickles

I first tasted refrigerator pickles when my brother Peter brought a batch to a family gathering. They were crisp and cool and salty with lots of garlic flavor and they were gone in a flash. Quick fridge pickles are super easy to make and perfect for midsummer when the bounty of cukes, hot peppers, garlic…

A Penchant for Potatoes

The British love their potatoes! In my local grocery store here in London, there are about 15 varieties at any given moment. There are potatoes for baking, frying, steaming and mashing. There are big ones, small ones and “new potatoes” in red and brown. There are ones in bulk and ones in bags and heritage…