Although each year it’s getting harder and harder to remember that far back, I still recall when I was younger, during summers where I grew up in New England, we’d head to the dairy store for ice cream. Often I’d order pistachio; the vivid green color and the crunchy bits of pistachio were somewhat exotic to me. As I grew up, I learned the truth…
A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here are a few tips that I follow when buying, using, and storing oil: 1. Keep olive oil out of the light. You may have spent a lot of money on your oil and you want to look at those pretty labels lined up on your countertop. But light destroys olive…
It’s bacon and it’s vegetarian? (Thanks Melissa!) I just knew those hand sanitizers were evil. You can take them off your belts now, folks. (via Derrick) Deb’s not as smitten as the French are about McDo‘s. Why rugby rocks (See what you Americans are missing?) Are we sure he’s talking about the New England? How great French butter is made. Adam’s out! Work on an…
In spite of my reputation for serving guests only the finest cuisine I can muster up, I invited a friend for lunch yesterday and thought I could foist my can of salade Niçoise off on her, and I would be efficient and multitask with trying a recipe from a book I just finished. Her visit, and my can of…um…salad?….presented me the opportunity to try The…
There’s lots of feta-like cheese out there, but only cheese made in Greece is considered true feta nowadays and you can’t call it feta anymore unless it was produced there. Like Champagne, which has to be made in Champagne or Brie de Meaux which has to be made is Meaux, it isn’t feta unless it’s made where it’s supposed to be made—in Greece. Although I’m…
As a cookbook author, whenever you do a cooking demonstration, there’s always The Question. It’s the one that’s the most frequently asked when you’re teaching classes. For me it’s “Can that be frozen?” Since my freezer is usually so crammed with stuff I can’t imagine wedging in a multi-layer cake amongst all the rock-hard frozen madness that I call “my freezer”…except for now, because I came home from…
What are the absolute last words you want to hear when invited to someone’s home for a meal? One such phrase was:“We had some fish that was about to go bad, so we’re having it for dinner.” Welcome to my world, which you thought was all baguettes and chocolate, but also (sometimes) includes dubious dinners, too.
New Server It’s niçoise–ish salad days around here since we’ve made the long-awaited and much-needed move to a larger server. The site should be loading much faster than it was before on the dinky server I’ve been limping along with. Hence we called it a day. However all was not without a glitch and you may have encountered some error messages recently. Sorry about that,…
As you probably have guessed by now, I’m quite different from the other Parisians. Aside from my less-than-stellar command of the language and a rather bizarre desire not to walk right into others on the sidewalk, I don’t buy that many baguettes. It’s not that I don’t like them. (Baguettes, I mean—although I like Parisians too…except when they walk right into you.) It’s just that…
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