Pear tart with hazelnut frangipane and cardamom Chantilly

Tarts, whether savory or sweet, are one of my most favorite things to bake. Indeed, crafting tarts is a several-step process that makes me feel like I’m working on an exciting project (which, in my book, definitely makes cooking more fun!). Plus the results are always as gorgeous as they are delectable.

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Pear–rosemary jam

October 29, 2012

Pear-rosemary jam

The inspiration for this jam came while vacationing in the south of France a few years ago. My husband and I had rented a cottage with a small kitchen so that I could shop at the local farmers’ market and experiment in the kitchen – a dream vacation for me!

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Pear Bellini

November 22, 2011

There’s something magical about bubbles – they always bring a smile to your face and lift your spirit. They’re enchanting even when mixed in cocktails.

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Food and Style - Peach jam with lemon balm and Marc de BourgogneEvery week, I drive up to our local orchards to stock up on fruits. The Orchards of Concklin, a family-run farm since 1712, is only a short, scenic drive from my home and only one hour north of Manhattan.

I come home loaded with peaches, nectarines, apricots, cherries, little sweet sugarplums, blueberries, gooseberries, red currants, and even gorgeous heirloom tomatoes. I set my loot in large bowls on one of my counters and it all looks so abundant that I could easily open my own stand!

It seems that my eyes are always much bigger than my stomach, though, and invariably, within a few days, some fruits are too ripe to eat on their own. That’s when I pull out my pots and start making jam.

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