When the first cool days of autumn come around, I can’t help but want to cook. It’s soup season, after all, and the desire to have a pot of something savory bubbling on my stovetop is more than just convincing. There’s something so comforting, nostalgic, rhythmic and practical about taking simple and fresh ingredients and… Read More
The average age of a meat-eater is 63. I am on the verge of 85 and still at work as hard as ever. I have lived quite long enough and am trying to die; but I simply cannot do it. A single beef-steak would finish me; but I cannot bring myself to swallow it. I… Read More
I often get together with several French-speaking mothers with children about the same age as my little one. We meet at someone’s home and each bring a dish to share, and while our children play together or independently, we chit-chat about a variety of things—life, schools, travel plans, books, the news, etc. The last time… Read More
Food writer Michael Pollan, author of In Defense of Food, The Omnivore’s Dilemma, and other books, re-defined what it means to eat smart when he shared his credo: Eat food. Not too much. Mostly plants. Did you know that reducing your intake of animal products and embracing a plant-based diet is one of the best things you… Read More
Striking in appearance, black beluga lentils are said to be the caviar of lentils. Tiny, round and black jewels, they glisten when they’re cooked and look a lot like beluga caviar, the most prized of all caviar varieties. Unlike many lentil varieties that tend to disintegrate and become a bit mushy when cooked, beluga lentils… Read More
This refreshing soup is a great starter for dinner on a warm summer evening. When we visit Quebec, we always set time to visit our dear friends, Paul and Caroline. They are two of the warmest, kindest, genuine, and hard working people I’ve ever met. Aside from their normal day jobs, they’re both musicians—Paul an organist and Caroline… Read More
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