Food & Drink

by Rona Boyer
I have learned how to make many a traditional French dish from my mother-in-law. Usually a meat braised in a wonderful sauce. Now that she has reached her later years she is eating more healthy than ever. She is here for the holidays and the other day she made salmon for herself and for me - (the others finished off the Osso Bucco I had made the day before.)   She used the microwave ("microonde" in French) and made a simply delicious dish for the two of us. She may be 90 but she is totally up-to-date in the kitchen. 
by Rona Boyer
A family friend once brought this to a large potluck party. I loved it and made it a few times for buffet tables or to serve with cocktails at a large dinner party. It is a real crowd pleaser. 
by Rona Boyer
I was invited the other evening to a dinner prepared by chef Bill Webber at what was once the Cozy Corner in Amenia. Most of the other invitees were gathered together to consider investing in Quintus, the restaurant that Webber plans to open there this spring. Once dubbed the "best chef in the Berkshires" by the New York Times, Webber was chef-owner of the highly rated Verdura in Great Barrington and later...
by Rona Boyer
When my mother died, I inherited a few cooking utensils from her. One was a white porcelain quiche pan she bought on one of her many trips to France to visit me and her two granddaughters. She was never much of a cook, but loved to eat good food. The first time I made her a homemade quiche she was determined to make it for her friends at home and was delighted to find the recipe glazed on to a quiche dish...
by Rona Boyer
- “the crucible” in French—
by Rona Boyer
When the Boyer family gets together, Loulou has always been the queen of the kitchen. Gerard's sister Danielle does the baking and I the cooking under Loulou's watchful eye.   Just about everyone who tastes Danielle's sables asks for the recipe- so here it is...
by Rona Boyer
On a cold winter night, there is nothing better than a warm bowl of soup for dinner. This French specialty (when made with chicken stock instead of water and served chilled in the summer it is called Vichyssoise). It is simple, easy and delicious. Most recipes do not use any zucchini. That was a suggestion from my green grocer in Paris. She said it would give the soup a smoother consistency. And she was right.