The richest source of French regional recipes is in this land of mystery and antiquity, swept by a gentle breeze of garlic.

The most picturesque of the French provinces is a land of pastry and pâté de foie gras, storks, sausages, and “choucroute garnie.”

Rain or shine, spring's in the bones. Undeniable evidence at Ye Olde Herb Shoppe, 46 Dey Street, New York. Here are spring tonics for sale, the old-fashioned kinds made of bark, seed, and berry to turn into teas to quicken the blood....

Notes on the rich aesthetic reward which awaits all inquiring students of architecture, wine and gastronomy in the shrine of the oyster’s best friend, Chablis.

Bring on the ham, a ham super-elegant, pearly pink the meat, and richly perfect in the mouth, with the taste of the smoke in each juicy fiber.

A fruitful inquiry into the regional cookery of Burgundy, often overshadowed by its mighty wines.

I know it is like heresy for me, or any man, to put any people above the French as artists in the fine art of food. Especially the English.

Breakfast is not only a far more important meal in the Far West than it is in the precincts of the Atlantic seaboard, but that it is also a far more enjoyable one.

June, according to La Cuisine de tous les mois, one of my French books on cooking, is par excellence le mois des légumes—unsurpassed as the month of vegetables.