I’ve been thinking for eons about making macaroni and cheese. Well, I suppose I could whittle that down to say that I’ve been thinking about making macaroni and cheese for at least for the last six years. Yet I’d not gotten around to it, even though I live in the land of les fromages exceptionnels. And because of that, there are always knobs and ends…
Although there’s some dispute as to where the croissant was invented, it’s become an iconic symbol of Paris. Or at least of Paris bakeries. The most popular story claims that croissants were invented in Austria, during (or after) a period of conflict with Turkey in the 1600s, whose symbol is a crescent. And people were happy to bite into, and chew, a pastry representing their…
My search for the perfect Hot Fudge Sauce recipe ended here. This sauce is rich, sticky, and boasts an intense chocolate flavor. It’s perfect over ice cream, alongside a favorite cake, or drizzled over a brownie.
A wave of Americanism has been sweeping through Paris over the past few years, from le street food (which, finally, is actually being served on the street) to a desire to remake Paris in the image of New York. Or more to the point, Brooklyn. I don’t quite know where this came from, but I do wish it would stop. Granted, in the US, we…
I fell madly in love with mussels in France when I was cooking with a French chef, who prepared moules de bouchot, small mussels which have protected AOP status in France. After cooking all day, that evening was sat around a big pot of moules à la marinière, which we all heartily dug into for dinner, extracting the tasty mussels out of their shells, cooked in a…
The Whole Fromage Look, I like cheese a lot. But didn’t think I could get into an entire book on the subject. And as I read the first few paragraphs of The Whole Fromage, my suspicions were almost confirmed and I was considering putting it down because, like cheese (which I’m surrounded by on a daily basis – and I’m not complaining!), a well-edited selection…
When I was in Beirut, I stayed at a hotel with amazing breakfasts. Although I’m not one that likes to inflict myself on the public in the early hours of the day (when I’m not exactly at my best), the breakfasts with their freshly baked Arabic bread and za’atar-filled croissants helped me make the transition from my blissful slumber, and through that difficult period where…
Even though I only went to Spain with a half-empty carry-on, I came back with my luggage, and head, stuffed full. Not because of the in-flight oxygen, but from attending a food photography workshop with ace food photographer Tim Clinch. I’d met Tim a few years ago and he had been kind enough to try to give me some advice via Skype in my continuing…
Spain isn’t quite known for its breads. It’s probably because bread is more used as a vehicle for eating other foods – like pan con tomate (toasted bread with olive oil, then rubbed with fresh tomato and a bit of salt) or as a resting place for marinated sardines, or another tapas, rather than enjoyed on its own. To make a little confession; when I…
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