
Ok, first things first. Lets get the Thomas Keller Bouchon Beverly Hills opening out of the way. One free night in L.A and we went there. Red carpet, celebrities, photog’s galore etc. but it’d be way too L.A. to name them all. What I do care about is the kitchen, the legendary efficiency etc, all of which was on display as guests filed down the “line” to get nibbles from the menu, typical bistro fare, executed to perfection, natch. The coolest part was the bread room where the baker gave lessons (me taking one above) on bread baking (forming the loaves) which were than baked and given back to us as favors. Btw, Mr. Keller and I share the same editor and publisher and I can tell you one thing: when it comes to this town Mr. Keller is KING and little ole Mad Hungry is not Queen. Whatev. SO,
-
Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie.
-
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen.
-
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included.
-
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter.
-
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.

June 25, 2013 at 4:31 am
My pal recommended I might in this way web site. Your dog has been absolutely right. This particular publish actually made my own working day. You should not look at the amount occasion I had put together invested because of this information and facts! Thanks!