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"With bread, all sorrows are less." --Miguel de Cervantes

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Showing posts from 2026

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The Ultimate Normandy Comfort Food: Authentic Camembert en Croûte

Posted by Paul Anater

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From Normandy to Pennsylvania: The Story (and Recipe) Behind My Homemade Red Currant Jelly

Posted by Paul Anater

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Why I (Reluctantly) Bought an Oven Ready Roaster—and Why It Made the Best Roast Chicken Ever

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Breaking down a whole beef tenderloin

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Channel your inner Mrs. Patmore with The Official Downton Abbey Cookbook

My copy of The Official Downton Abbey Cookbook arrived last week and it's as beautiful a cookbook as I'd hoped it would be. Many thanks to the generosity of the folks at Weldon Owen's Insight Editions. While the book was published originally in 2019, it's been reissued and will be available as a limited edition gift set on Tuesday, April 5 2022. The gift set comes in a box and includes a gold-embroidered Downton Abbey apron. So now you can really channel your inner Mrs. Patmore or Daisy. The book includes over 100 recipes and is broken into two sections: the first showcases period recipes that would have been served upstairs and the second features recipes that the staff would have eaten downstairs. It's a clever arrangement. As fascinated as I am by things like Vol-au-Vent; Toad in a Hole and Sausage Rolls are more my speed. English food gets a bad rap for reasons I'll never quite understand. English cuisine features comfort foods and baked delights that sham...

Baking classes in March and April

Given the state of the world and as part of my efforts to lessen my impact on the spread of this virus, I'm suspending my cooking and baking classes until further notice. Photo by Scott Umstattd on Unsplash Of course, this is not a fun decision to make but in the big scheme of things, this is minor. In the meantime, please keep yourself and your loved ones safe and healthy. Get information about the pandemic from trusted and trustworthy sources like the CDC and your local state and city government. Thank you and I hope to see you on the other side of this. My favorite thing in life is to feed the people I love with food I made. There's something very primal about it and it touches a part of me nothing else comes close to touching. I think my second favorite thing in life is to teach other people how to do cook for and feed the people they love. Cooking at home fosters togetherness, it makes for better diets and nutrition, and it's a direct and definitive ...

Greek fava has nothing to do with fava beans

photo by me This is the waterfront of the delightful city of Chania. It's on the western edge of the truly enchanted island of Crete and I was fortunate to spend a week there last June. This time last year, Frank and I were putting the finishing touches on a month long trip to Austria and Greece. That planning and the trip itself feel like they happened a lifetime ago. If I think about it too much I get entirely too consumed with what feels like a loss. Wait a minute, it's not that it feels like a loss, it is indeed a loss. The world I once knew is gone and the world that will replace it has yet to make an appearance. I find that to be unsettling to say the least. Anyhow, the Chania water front is lined with family-owned restaurants and like just about everywhere in Greece, there's a maître d' positioned in front of each of those restaurants. Unlike just about everywhere else in Greece, these gentlemen aren't carnival barkers who won't take no for an ans...

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Lancaster, Let's Cook

Paul Anater: I am a chef instructor. Teaching other people to cook is my passion and my vocation.

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