Easter in France A Favorite on the French Easter table Jump to video and recipe A Favorite on the French Easter Table You are right, it’s asparagus. But not just ANY asparagus. It is white asparagus from the Loire Valley, the first of the season and just in time for Easter. The stalks are big, …
Asparagus is an Affortable Favourite to Celebrate the French Easter? Read More »
Who was the daring chef to make the very first omelet and defy all manner of French economical thinking? She or he was a courageous being, for anyone who knows the French knows they are thrifty and clever in all ways. Which means that to make an omelet meant breaking many eggs and those eggs …
Could it be true that the people of Campania and nearby Naples are the most patriotic in the world? I wouldn’t know how to measure this, except perhaps by their cuisine. And if you look at the two major dishes they’ve exported to the world, you might be tempted to answer in the affirmative. Go …
Before our recent trip to Naples, I lined up a restaurant kitchen so that Sami and I could film a video for you. I had vague ideas for subjects but knew that once there I’d find something specific. It turned out even better than that. Go to Video Villa del Carmelo Some background. We were …
Nonno’s Spaghettone with Simple San Marzano Sauce Read More »
Of course there is nothing new under the sun. Flatbreads have been baked from India to the Middle East and beyond in every shape and kind of wood-burning oven, truly since time immemorial. It is thanks to the Neopolitans, however, that it has been transformed into one of the world’s favorite dish. Go to Video …
A Pizza Lesson with Award Winning Pizzaiolo, in Naples Read More »
Go to Recipe Go to Video I spent two years researching the ITALIAN FARMHOUSE cookbook, visiting farms, growers, restaurants in rural areas, and in some areas no so rural. I began with a basic knowledge of Italian food and a certain skepticism due to my French culinary training and finished the book with utmost respect. …
Who was the daring chef to make the very first omelet and defy all manner of French economical thinking? She or he was a courageous being, for anyone who knows the French knows they are thrifty and clever in all ways. Which means that to make an omelet meant breaking many eggs and those eggs …
There is something about fennel that you may not have known. It’s part of a group of vegetables called “diskènes” which can be consumed as a spice, an herb, and a vegetable. If you love fennel, you instinctively know that, but who knew it was an actual category? And it’s a pretty big one at …
When I was a child, my mother served us artichokes whenever she could find them. I was the only one I knew who ate them, delighting in pulling off each leaf and dipping it into wonderful melted butter. We were a big family, and food was our heart and soul. Getting a big, fat artichoke …
When I first came to France, as an apprentice at La Varenne Ecole de Cuisine, my dreams jostled each other. A big one, aside from learning everything about French cuisine, was to get to know the country. To that end, I joined a goodwill organization that put me in touch with families in the country, …
