I was a big fan of Ottolenghi even before I stepped into one of their restaurants. When I got a copy of Yotam Ottolenghi’s first book, I was blown away by the photographs of gorgeous dishes, heaped with generous amounts of fresh chopped herbs, irregularly cut vegetables often seared and caramelized, and roasted, juicy meats accented with citrus or unexpected spices, usually with a Middle…
The phrase “runs a tight ship” isn’t applicable anywhere more than in the kitchens of an ocean liner. When you’ve got over two thousand guests to feed, plus a staff of around a thousand or so, a “tight ship” is essential. But also having the right temperament to deal with various needs that might arise is important, especially when you’re dealing with a multicultural staff,…
Lest anyone think I spent the entire week in Chicago wolfing down nothing but Mexican food, gobbling up hamburgers, and chugging hot chocolate, one day I actually took a breather and headed up to Lincoln Park to Floriole. The minute I walked in, I knew I’d found somewhere special.
I had the good fortune to go to Japan many years ago. I was teaching at culinary schools and didn’t have time to see much, but I ate very, very well when I managed to go to a restaurant in the evenings. The Japanese people I ate with seemed surprised at how much I liked – and wanted to eat – Japanese food. One night…
I was a little surprised when I moved to France and learned that bread machines were popular here. I was equally surprised to see a generous selection of frozen breads at Picard, the chain of stores that spans across France which sport a comprehensive, and somewhat impressive, selection of frozen entrées, appetizers, main courses, and fancy desserts. Out of curiosity, I’ve tried a few things,…
I was recently joking that when I’m forced to wake up very early in the morning I’m not sure if I should feel sorrier for myself, or for the people around me. So when my friend Jean-Louis, who works with the people who make Comté cheese finally gave in to my incessant pestering to join him for a visit, I was excited when after three…
Here are some recipes from my website for sweets and treats that I hope will make your holidays a little happier! Nibbles & Drinks The Best Holiday Nut and Pretzel Mix: This is the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering! Spritz: Want a holiday drink that’s lighter than…
When is a cake not a cake? When you’re in France. These ‘cakes’ (pronounced kek) are what we might call ‘quick bread’ in the United States, although we usually make them sweet. So I’ll have to give one to the French and say that they’re right—this actually falls more in the category of a cake rather than a bread. People often ask what people in…
I’ve never really had fondue. Well, I am sure that at some point in my life someone dusted off their never-used fondue pot from the back of their kitchen cabinet and melted some stringy cheese in it. But it must not have been memorable because I can’t recall it at all. (Or perhaps a few shots of kirsch took care of that.) Swiss fondue is…
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