Table & Foraging

Table & Foraging

Deep France, Wild Food: Finding Terroir Outside Vineyards

on foraging, field knowledge, and learning to trust what’s around you

Table & Foraging

France Loves Its Steak Frites—But Something’s Changing

Classic and modern vegetarian options in a famously un-vegan cuisine

Table & Foraging

A Second Spring in the West of France

Notes from the second spring, and the things that haven’t returned

Table & Foraging

The One Ingredient That Feeds (Western) France Every Fall

Seven recipes, one ingredient, and more comfort per euro than anything else you’ll cook this fall.

Table & Foraging

The Myths of French Peasant Food

How a simple Provençal stew reveals the long journey behind France’s most “traditional” foods

Table & Foraging

The Laws of Butter Dynamics

How France turned butter, milk and scandal into a national sense of identity

Table & Foraging

How Potatoes Went From Pig Feed to French Staple

From famine food to menu staple thanks to one strange vegetable evangelist

Table & Foraging

We Don’t Really Throw Food Away Here

Leftovers in France, habits, and ways to keep food in circulation

Table & Foraging

Thrift and Flavor: A Guide to the French Pantry

Cheap calories, clever flavor: the thrifty logic for French cooking at home

Table & Foraging

Peaches on the Pavement, Apples in the Grass

Notes on fruit, neighbors, and the habit of ignoring what’s right in front of us

Table & Foraging

Peaches on the Pavement, Apples in the Grass

Notes on fruit, neighbors, and the habit of ignoring what’s right in front of us

Table & Foraging

Making Do, French Style

A chicken carcass, a couple of carrots, and a pot of lentils can be dinner if you let them.