While wandering through Long Island City this past summer, luck led me to discover Chef Keizo Shimamoto's pop-up ramen noodle shop. Though it lacked a quickly visible menu, I took my chance and entered. Good decision. Among the...
Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard....
Visiting my sister in Basel, we went to lunch at an area called "the Markthalle," a space built on the site formerly used for an indoor farmer's market. Under its sunlit dome, lives a hive of food courts, buzzing with shops selling a variety...
In the past few weeks, I've been using up odds-and-ends from my larder. Some dried chilies and olives led me to create a batch of condiments, in this case, a tapenade, the silky black olive paste from Provence. Being a favorite of mine, I opted for David...
I love falafel, and I always wondered about the Egyptian version made with fava beans rather than chickpeas like which is more common? This can fall into political discussion about appropriation and origins or even stamping it with PDO status... So I decided to go...
Eggplants are by far one of my favorite vegetables. And I really love them prepared in the classic way, melenzane alla parmigiana (aka eggplant Parmesan). Last time I made it in the more classic way, floured, dipped in egg and fried in olive oil. They were delicious...
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