Arriving in Marseille the first stop in Provence, we were hungry. Lunch hour was in full swing. We thought we'd get a seat in the restaurant at the hotel, rated by both Michelin and Gault Millau. Bad luck. It was solidly booked. So we reserved for later that...
Hot summer days. Great for spicy chicken wings. Below are shots from a batch I made, inspired by David Chang along with the rising Filipino food guy, Erwan Heusaff, known as a traveler, diver and cook. Air Fried is simple , kick ass and delicious.
Marion Rombauer Becker's The Joy of Cooking is a staple of many smart chefs. One of the guys in my kitchen recently brought in some of her recipes, including one for Ceasar's Salad as well as a Maine Grains recipe page. We decided to half the flour with milled oats,...
No mortar and pestle available, but I had a huge bunch of basil. Better use it before the bunch went south. Which of course demands pesto. Recalling Samin Nosrat's Genoan-based epside of Salt,Fat,Acid,Heat, I tried the recipe. Wow, taking her tip of one single garlic...
Arepas are a mainstay of Venezuela and Colombia. They are actually one of the few pre-Colombian traditional foods still popular. Recently I went to try some from experts in this dish, namely the Arepas Cafe in Astoria. Home made food, with a line...
When my brother first described pupusas, the flat filling-based bread of El Salvador, he was verklempt, a fine Yiddish word to describe anything from deliriously happy or sad. In this case, let's say these suffed flatbreads made his belly smile. He discovered them...
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