People always seem to assume that because I learned to cook in France, all my recipes will be French. While a lot of them are, my past lives spent in ethnically-diverse cities mean I crave foods from other cuisines that can’t easily be found in provincial France—so, I have to cook them myself.
I still can’t believe how fast—or how good—this recipe is. When Marie-Christine made it for the first time, I watched her, I devoured the clams—minus the pasta (she was servi [...]
This is it…the spectacular, seasonal window when summer intersects with fall, tomatoes are still tasty, fresh basil is still abundant, and the evenings have turned cool enoug [...]
If I were giving this post the serious clickbait treatment, the tag line here would be, “Not cooking your kale stems? You’re missing out!” Or maybe: “The kale technique no on [...]