Domaine de Chantilly

Most people probably think of sweet, whipped cream when you hear the word “Chantilly.” (Or else, the town in northern Virginia.) It took my some time, really, to think about a movie I liked and to do a little research. I’ve been a fan of the 007-James Bond movies since I was a kid; it […]


This town plays no significance to what any of us may know or think of France. It’s so small that even French people—at least those whom I spoke to—shook their head. “Where is that? Ambronay?” The truth is that it’s located in Ain, seemingly halfway between Switzerland on one side and say, Mâcon, to the […]


There aren’t a lot of secrets to making good sorbet: a mixture of fruit, sugar, and… whatever else. Good sorbets come from good fruit. It’s simple, so quality matters. While I’m interested in trying sorbets from non-traditional ingredients, this guide focuses on using fruit. 1 lb. fruit (in this case I used .5 lb strawberries […]

BLT Tartine

One of my favorite cookbook authors is Patricia Wells (and the other has to be Dorie Greenspan). In her book, Salad as a Meal, she focuses on interesting salads and this recipe was included, although, technically, it’s an open-faced sandwich. Grill or toast a piece of excellent sourdough bread. I like Billy Bread. She calls […]

Headphones and the iPhone

The geek in me appreciates gadgetry. I have bought a lot of Apple equipment (my first, which my parents bought me, was the Apple //e, with a green monitor, and the DuoDisk drive for writing to two floppies at once). And the one thing I was on the fence about, what today seems, is the […]


So I know it might be the tourist-y thing to do, but I’d heard about this place from guidebooks and from folks on TV, like Ina Garten. Berthillon supposedly had the, and I quote, “best ice cream in the world.” It was enough to make me try it. During my last trip, in the summer […]

VMFA—Richmond, Virginia

The art museum in Richmond, Virginia has changed a lot since I moved to capital of Virginia, about twenty years ago. Since then, they have a new addition, which now serves as the entry point for visitors. There’s a really decent restaurant, Amuse, on the top floor, that overlooks open space behind the museum. And […]