Miznon is hard to write about, because once inside, it’s hard to describe what’s going on. To figure out the menu, or the structure, can take some doing. It’s better just to go in with blind faith and have the experience, without trying to control or understand it. That said, I’m not a picky eater but I do like structure. So since I’m not a…
I came to the conclusion a while back that there isn’t a vegetable that’s not better roasted. I backtracked a bit, not just because that idea was too many double-negatives in one sentence, but thought that peas probably aren’t better roasted. I haven’t tried them; the idea of tiny peas being reduced to a shriveled bb’s doesn’t sound appealing to me. And while I know a…
Kig Ha Farz is a homely, but absolutely delicious, Breton specialty that even few French people know about. It’s highly unlikely that you’ll ever find it served in a restaurant, even in Brittany, which I learned on a recent trip to the region. I told friends that we were staying with that I wanted to prepare it for them, and we spent a few days…
Abruptly, it’s fall. The weather turned brisk this week, and I’m starting to wonder which box my scarves and gloves are in? When I lived in San Francisco, where the weather is notoriously fickle, the joke was that the only way to tell what season it is, is to hit the market. True, not everybody is concerned with seasonality. I was recently asked during a…
A few years ago, a good friend who has sadly moved away, was kind enough to take me to Restaurant Le Meurice for dinner. The first memory of walking into the done-up dining room was the way the waiters brought her an Hermès stool for her purse, which was an Hermès Kelly bag. The second memory I have, was shortly after when we sat down…
When I met Maya Marom in Tel Aviv, she handed me a box of spices and flavorings, which meant that when I returned home, I could recreate many of the wonderful dishes that I enjoyed there. The best things I had in my travels were the salads loaded with fresh vegetables, which are served at breakfast, lunch, and dinner, and are especially welcome when the…
As 2011 draws to a close, I look at the stack of books that I’ve collected on my bookshelf (and piled up on my floor…and beside my bed, and stacked in my kitchen…) and wonder how I’m going to cook and bake from them all. I just can’t help it, though—I love cookbooks. And these are the books that I couldn’t resist tackling in 2011,…
It’s interesting reading some of the talk regarding if the internet is ready to replace cookbooks. Sure, there are people furiously clicking around wherever they can for a chocolate cake recipe. And there are hundreds of thousands of chocolate cake recipes that you can find using a search engine. But to me, that’s not enough. When I want to spend my precious time and funds…
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…
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