White macarons on colorful dish
Dessert, Food

VIVE LA FRANCE!

Today is Bastille Day, La Fete Nationale of France. What could be a more appropriate moment to learn how to make a proper macaron?  I’m delighted to offer a recipe from no less an authority than Chef Christophe Tanneau, executive chef of the French Embassy here in Washington. Chef Tanneau turns out exquisite French cuisine every day for those who enjoy the generous hospitality of His Excellency, Ambassador Francois Delattre, and Madame Sophie L’Helias.  Sophie and Francois are quintessentially accomplished […]

Flowers, Summer

Summer Greens

I would always rather be outdoors than indoors. In the summer in Washington, that’s not always pleasant. Even the dogs don’t want to go for a walk in the dripping humidity, and who can blame them, in their fur coats?  In the absence of bearable temperatures, the next best thing is to bring some of the outdoors inside, and there’s nothing more coolly appealing than green and white floral arrangements. These two arrangements are unusual, because – as you may […]

Dessert, Food, Spring

Bill Yosses’ Carrot Cake

I’m thrilled today to offer a recipe from my friend Bill Yosses, who recently left the White House, where he worked for eight scrumptious years as the Executive Pastry Chef.  When the White House needed a new pastry chef in 2006, it was my job to locate and interview candidates, along with White House Head Usher, Gary Walters.  I liked Bill from the start.  He was calm, pleasant, and discreet.  (It was not uncommon for chef candidates – and people […]