Emile Zola, The Paris Review, and The Bonne Femme Cookbook

L’Assommoir, by Emile Zola. It’s nearly impossible to translate the title, but the cover gives you an idea: Un assommoir is the kind of bar you go into for one purpose: to get loaded.

When I was in my 30s, I began reading novels in Émile Zola‘s “Rougon-Macquart” series. These novels followed

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Hearty—Yet Bright and Colorful: A recipe for Salmon Pasta with Crème Fraiche

A hearty recipe for Salmon Pasta with Crème Fraîche—a French bistro classic—plus, my plans for this year’s trip to you-know-where.

A great recipe with hints of spring–both in the colors and the fresh herb flavors.

Is spring slow to come where you are? It sure is here in Amerique profonde….and good heavens,

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