Bon Appetit!

The new Le Creuset has been officially christened in what seemed the most appropriate manner possible–with a batch of Julia Child’s Boeuf Bourguignon. (Extra points for authenticity by using my autographed copy of From Julia’s Kitchen). Oh dear, Julia, all those years you spent testing recipes continue to pay off decades later. They always work perfectly. Probably…

Magic Elixir

A good bit of my knowledge of world cuisine has been gained vicariously, through Kate’s globe-trotting, Auntie Mame adventures from Myanmar to Islamabad. In years past, work took her regularly to South America, which introduced us the beauty of Peruvian cuisine (reminds me, that fabulous spicy Peruvian chicken stew, aji de gallina, would be great for…

Time to Make the Doughnuts

Inspired by the snow-white powdered sugar donuts on the cover of the current Better Homes & Gardens magazine, honorary Three Points cook Amy suggests whipping up a batch. So we decamp to her kitchen on the New Jersey side to try it out. Two takeaways here: 1. Going old-school for recipes from tried-and-true sources like…