May 30, 2013 Gratin d’Épinards (Creamed Spinach Gratin) Recipe By Edward Behr From The Art of Eating no. 63 and The Art of Eating Cookbook Credit: Kimberly Behr A gratin d’épinards, made with good old creamed spinach, goes well with grilled steak and other meats. The following proportions yield extra white sauce, which could be used at another meal to make a gratin of another vegetable. Certain varieties of spinach, especially when the plants are young in early spring, are mild and not very astringent; other varieties, especially when the plants are older and the weather is hotter and drier, are stronger flavored. You don’t know for sure until you taste.
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May 9, 2013 By Lolis Eric Elie From The Art of Eating no. 91 Napoleon Bonaparte died in exile on the island of Saint Helena, but it didn’t have to be that way. Nicholas Girod, a former mayor of New Orleans, offered the defeated emperor lodging at the Napoleon House (today a French Quarter bar of some renown)  — such was the level of Francophile fervor in old New Orleans as late as 1821, 18 years after the Louisiana Purchase.
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May 2, 2013 By Edward Behr From The Art of Eating no. 91   The Boqueria, on the Rambla in Barcelona, is one of the world’s great food markets. Its origins go back to the 13th century. When you’re there, it feels like the place to be, a center of life. The array of foods is enormous — produce, bread, cheeses, fresh meats, ham and sausages, fish, including superb baccalà (which is important in the surrounding region of Catalonia).
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