Jane Lear. Writing on Food and Travel.

The last time I posted was way back in December, and I apologize for falling into arrears. But not only did life become even busier than usual, it was complicated by the arrival of an Airedale ...

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December is full of rich, celebratory food and lots of it. I’ve been enjoying my fair share, but what’s called for after yet another drinks party is not yet another restaurant meal, but somet...

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Back in the day, a college pal we all called Kentuck introduced me to the Hot Brown—an open-faced turkey sandwich embellished with tomato and bacon or country ham, draped with a rich cheese ...

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It’s officially Cozy Food season, and I just made one of my very favorite dishes in the genre—scalloped potatoes, or, if you’re in a more worldly frame of mind, gratin dauphinois. What ...

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Shrimp Creole. You’ll find it taking pride of place in any number of New Orleans restaurants, and south Louisiana home kitchens, too, especially on Fridays during Lent. But I love it this time...

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Right now, people I know are putting up preserves, reorganizing their closets, or wrangling a wayward comforter into a duvet cover. I admire their industry and foresight, but truth is, I’m ...

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In September, nature has a certain magnificent unconcern. Zinnias still bloom their heads off, rising above foliage wrecked by powdery mildew. Cosmos, bearing blossoms the size of teacups on t...

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Our summer full of hot sunny days has resulted in fruit that’s on the small side, yet bursting with sweetness and juice. Take muskmelon, for instance—what most Americans think of as cantalo...

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Hey, I don’t have much time this week, but I have to share this crate of zucchini and crookneck yellow summer squash with you because it made me laugh. The zucchini are fat, glossy, and complac...

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August is an edgy month, a friend just said. I’d never thought about it that way, but I know exactly what she means. Everyone is unsettled. We’re holding tight to summer, fiercely cherishing ...

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