Table & Foraging

Table & Foraging

The Onion Beneath the Recipe

On onions, soil memory, and a simple purée you’ll taste differently tomorrow.

Table & Foraging

Heritage Has a Half-Life

How France’s Pure Food Fantasy Was Built on Old Chemistry, Postwar Fixes, and a Nostalgia

Table & Foraging

Ugly Soup You Eat at Home

Potage, root vegetables, and the logic of using what you’ve got.

Table & Foraging

Rethinking Chard From Wellness Green to White Food

How a familiar word became unfamiliar — and what that says about food, language, and expectations

Table & Foraging

The Flavor You Were Supposed to Know

What disappears without noticing, what returns anyway — and why flavor is never just about food.

Table & Foraging

What We Stopped Eating

Or: What We Ate Before Plastic

Table & Foraging

Welcome to French Funk Season

How one tiny raclette machine explains France’s winters, its nostalgia, and its national devotion to melted cheese.

Table & Foraging

The Greens Are Missing

France has cabbage. Always cabbage. But where the hell is the rest of it?

Table & Foraging

Leftovers, Markets and the Squish Crunch Ratio

On sandwiches, vegetables, and adopting French food thrift

Table & Foraging

How to Do Thanksgiving When You Can't Really Do Thanksgiving

French-ish recipes, a few good pots, and the memory of a Brooklyn school cafeteria Thanksgiving

Table & Foraging

From Forest to Frying Pan

A short list of wild foods I’ve foraged, cooked, in the US, UK & France

Table & Foraging

How to Frenchify Your Mushrooms Without Trying Too Hard

A hot pan, a little butter, and dead simple technique, done well.