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Tuna Melt Zucchini Casserole

Someone was once trying out for a job at a restaurant I worked at, who cooked a meal that had a course which paired fish with cheese. I don’t recall if he got the job or not, but I do remember someone in the kitchen muttering, “Everyone knows that fish and cheese don’t go together.”ย I don’t know who gave him that information, but everyone who…

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Spaghetti Pie

I’m kind of a nitwit in social situations. Consider last spring (or was it summer?), when I was at a party in New York, I met Justin Chapple. A bunch of us chatted casually over cocktails in our friend’sย backyard, but I found out later he is the Mad Genius over at Food &ย Wine and he’s on television and all that good stuff. After I found…

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Patty Melt

A while back, I posted a recipe for a Meatball Sandwich, something I had been craving like a lunatic and just had to get my hands around. Then, a few weeks later, I ran into a reader (at a health food store!) in Paris who said, โ€œThat was funny…because I was craving the exact same thing, and then I saw it on your blog!โ€ Am…

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La Gruyere Double Cream

When I was at Macheret Fromage in Vevey, Switzerland, I noticed stacks of perfectly piped meringues, piled up to ceiling. I wondered why a cheese shop would have so many meringues? It wasn’t until I headed way up in the alps, to the Maison de l’Etivaz, where a Swiss traveling companion said โ€“ “Ooooh, La Gruyรจre double cream is very good. But very, very dangerous.”

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