I’ll Have One To Go

Every once in a while the New York Times Sunday Magazine comes up with something really original. A few weeks back there was a story called “Chef d’Oeuvres” by Oliver Schwaner-Albright with photos by Tom Schierlitz that showed how committed some chefs are to their trade and the people and objects that inspire them. So much so that some chefs have had tattoos of their …

June Taylor Organic Jams

Friends of mine have been receiving little pots of June Taylor's jams for the last few years. It’s been a closely held little secret of mine. Fortunately for all of us, June has settled into her new “still room” in Berkeley and has been able to meet the increasing demand of her hand-made artisinal marmalades, conserves, fruit butters, syrups and other special treats. Superlatives are …

Chocolate-filled Eggshells by Bonnat

The Bonnat family has been making chocolates in Voiron in the south of France since 1884. Their Hérisson (hedgehog) is a favorite of mine (a chocolate-covered hazelnut praline) and their single estate Grand Cru bars are intriguing. Our friends at Sur La Table are offering the Bonnat's chocolate and hazelnut praline-filled real eggshells– at $35 for half a dozen eggs it's not a bargain, but …