Blog - Page 168 of 239
Panisses
While you might be familiar with the more famous “Panisse“, these are the real McCoy. Panisses are made from chickpea flour and shaped into hockey puck-sized disks. Once firm, their texture is similar to cooled polenta, and they’re cut into elongated bars and fried in very hot olive oil until crisp on the outside.
Nice
If there’s anything nicer than taking a break and heading to the south of France, I can’t imagine what it could be right now. My first day in Nice, we ran from socca stand to socca stand, tasting as many as we could. Fortified, we hit the wonderful market in the old part of town to select our fixings for a lovely dinner. The way…
Racines
No complaints about the food at Racines. In fact, it’s one of the best places I’ve eaten in Paris in a long time. Unfortunately I took some of the worst pictures of one of the best-looking—and probably the most heavily-inked—restaurateurs in Paris, so you’ll have to go meet Pierre Jancou for yourself.
Pickled Sour Cherries Recipe
Believe it or not, there’s much more to France than Paris. Or so they say. I obviously don’t get out much, but last year when I went to Camp Cassoulet, also in attendance was Jennifer of Chez LouLou. Although all who were invited I knew previously, she was the only one I didn’t. Brave girl! LouLou lives in the Southwest of France, which I think…
Unintended Effect of Smoking Ban in Paris
A dining companion said to me— “Let’s eat inside. It’s too smoky out there.”
Hummus Recipe
I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was really good. Farmers would come in lugging crates of dirty root vegetables, crispy radishes, and slender green pea pods, and we’d make what we…
I Found the Pascal Beillevaire Butter!
I finally got a chance to track down that butter I found worthy of rapture from Le Jules Verne. Oddly, when I searched the name, I found out that I actually commented on way back in 2006. How I forgot about it, I’ll never, ever know. It’s from Pascal Beillevaire, a chain of cheese shops in France. While their cheeses are very good, I have…
