The apricot experience starts in late May and ends in July and anyone trying to find them when they are neither too hard nor too soft – but just right – may have trouble. It’s the f...
This is a popular dessert in Hong-Kong that consists of a chilled mango-coconut soup filled with tapioca pearls and topped with shards of pomelo and chunks of fresh sweet mango. I added my own little...
I blogged about pea pancakes in the past but this is a different recipe that I like even better. These little green giants are really delicious. You can top them with smoked salmon and sunny side-up ...
In Emilia Romagna and Tuscany, lasagna is comfort food, made with layers upon layers of pasta, Ragù alla Bolognese and béchamel sauce, and an abundant dusting of grated cheese before it goes into the...
White asparagus is simply good old green asparagus that has been covered with soil to keep sunlight (and green chlorophyll-producing photosynthesis) away from the ripening spears. It’s in the g...
If this pizza looks familiar it’s because it was made from leftovers from my last post. My point? You can put anything on a pizza. Let me repeat that. You can put anything on a pizza. How dare ...
Last week I was at the Reading Terminal Market in Philadelphia and came across some beautiful farm eggs at an Amish farmer stand. Of course I couldn’t resist buying a dozen because common sense...
One word. Butter. And lots of it. One of the thing I miss the most about living in Paris is the smell of freshly baked breads and pastries coming out of bakeries early in the morning. For a long time...
Confit preparations originated as a means of preserving meats without the use of refrigeration. The centuries-old process of making duck confit hasn’t evolved much for the simple reason that ou...
I’ve always been a big fan of octopus “a la plancha” that can be found in Tapas bar in Northern Spain. I also had my fair share of bad octopus experiences in the past but to be hone...
Mango is the perfect fruit but it rarely crosses my mind to enjoy it any other way than with my bare hands over the kitchen sink. I do like a good mango lassi on occasions but there are so many other...
I was left with only scraps from the truffle I used for this over-the-top sponge cake and those scallops in puff pastry so what better use for those precious bits than a truffled mac & cheese? Bu...
I often find myself daydreaming about coconut trees and white sand beaches so when the thought of Ile Flottante came up I couldn’t resist giving it a tropical facelift. I’m usually not a ...
The best sea scallops are on the markets roughly at the same time with black truffles so it only makes sense that they appear together in the same dish. Scallops in black tie – a clever combina...
It’s a big world but it’s hard to find a chef more accomplished than Eric Ripert. His restaurant Le Bernardin has received four stars from The New York Times, three stars from the Micheli...
A few weeks ago, Tina of Wandering Eater talked about an advanced copy of Pierre Hermé new book “Pastries” she received. I didn’t even know that Pierre Hermé was coming out with a n...
If you think you’ve seen this before, you’re absolutely right. I originally posted this recipe in 2008 and the old photo is still in regular rotation in the banner. I’m re-posting t...
Iconic restaurants never die. One of them is Jamin, which I once had the chance to visit while attending cooking school in Paris. At the time, Joel Robuchon’s Jamin was recognized as one of the best ...
Like many chefs, what I crave on a day off is the comfort of a simple roast chicken. However, in this blog you probably noticed we aren’t in the business of keeping it that simple, are we? Stuf...
I had the nice surprise to be selected for the ‘Site we Love’ feature of SAVEUR magazine this month. Amazing! You can read my interview here. Thank you all for all your good words. I was ...
I was cleaning up some old photos on my hard drive when I realized I posted this scallop crudo a while ago as part of project food blog but I never wrote a recipe for it. Crudo in general don’t...
When Pierre Hermé calls a recipe “Nutella tart” you can assume it’s a little bit more involved than just scooping Nutella out of a jar and into a tart crust. His version consists o...
I wanted to take a “Modernist” approach to short ribs but while keeping the robust flavors of a traditional braisé. So this recipe is a mix of Nathan Myrhvold 72 hours sous-vide short rib...
Does the world really need another food gallery site? The answer is YES! of course. If you’re a regular visitor of this site you probably noticed a little icon on the top left corner tha...
This is where Thai curry meets chicken pot pie to create one of my most favorite comfort food. I always thought of the flavor combination of lemongrass, galangal and Kaffir lime – the building ...
Don’t you love to find leftovers in the refrigerator and turn them into tasty little bites? That’s what happened a few days after I made the sous-vide pork belly. There was a nice chunk o...
You absolutely read the title of this post right. It’s not a crêpe, it’s not a soufflé – it’s a combination of the two. And this might be the best dessert you’ll have all year. This fantastic r...
Northern Italians traditionally eat this rich and delicious garlic sausage with lentils for New Year’s Eve dinner to bring prosperity and luck. The lentils represent the coins soon to befall all who ...
This is a little experiment I did at home the other day. There has been a lot of chatter among chefs on what temperature and how long to cook pork belly to get the ultimate texture. Heston Blumenthal...
I had a piece of Alaskan King salmon belly left from the salmon tartare cornets I made the other day, so I placed it in a mixture of maple syrup and dark soy sauce and left it to cure for 24 hours. T...
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