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From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

The Cato Corner Farm cheese stand at the NYC greenmarkets is my favorite. I went to college in CT near the farm, and they used to come to campus to sell their delicious handcrafted cheeses. Yum!

Lochina at 3:08PM on 06/23/09

From Serious Eats

Meet & Eat: Tressa Eaton, Serious Eats Intern

Why hello there from a fellow Wesleyan grad--Lauren Rothman of '08 (and current Food & Wine magazine intern!)

Lochina at 5:18PM on 06/16/09

From Serious Eats

Snapshots from the South of France: Chocolate Olives

Those are SO adorable!

Also--I know you're the native French speaker, but isn't it trompe l'oeil?

Lochina at 5:35PM on 06/12/09

From Recipes

French in a Flash: Chaussons aux Pommes with Cinnamon Crème Fraîche

I have to agree with everyone else. The two things I love most in life are language and food, and you do a wonderful and evocative job of combining them. Just beautiful!

Lochina at 4:09PM on 06/12/09

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From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

The Cato Corner Farm cheese stand at the NYC greenmarkets is my favorite. I went to college in CT near the farm, and they used to come to campus to sell their delicious handcrafted cheeses. Yum!

Lochina at 3:08PM on 06/23/09

From Serious Eats

Meet & Eat: Tressa Eaton, Serious Eats Intern

Why hello there from a fellow Wesleyan grad--Lauren Rothman of '08 (and current Food & Wine magazine intern!)

Lochina at 5:18PM on 06/16/09

From Serious Eats

Snapshots from the South of France: Chocolate Olives

Those are SO adorable!

Also--I know you're the native French speaker, but isn't it trompe l'oeil?

Lochina at 5:35PM on 06/12/09

From Recipes

French in a Flash: Chaussons aux Pommes with Cinnamon Crème Fraîche

I have to agree with everyone else. The two things I love most in life are language and food, and you do a wonderful and evocative job of combining them. Just beautiful!

Lochina at 4:09PM on 06/12/09

From Recipes

Cook the Book: Curried Egg Salad with Caramelized Onion

I'd like to learn how to cook Hunan-style Chinese food at home. I'm currently working on developing my Sichuan techniques (via Fuchsia Dunlop's excellent Land of Plenty), but that's not enough for me!

Lochina at 3:40PM on 06/12/09

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