The Tomato Knife

I’d already heard of “tamarind paste” plenty of times.  Until this week, though, I wouldn’t have been able to tell you exactly what it was, or even where to find it.
Some exotic spice, no?  The one that giddily finds its way into Indian and Thai cookbooks; the one I’d always ignored.  Until my most [...]

I love big projects, especially cooking projects- big messy ones where you have long cleaning sessions afterward.
I, however, like most, don’t have endless hours each evening to spend concocting unknown dishes (nor do I always have the time to trek through Paris hunting down the various ingredients typically required of such ventures).  That’s why [...]

As I mentioned in my posts about bourru and bernache, tradition has it that you eat roasted chestnuts with these young “wines” that show their faces only in the autumn.

There are two words for chestnut in French: marron and châtaigne. While we don’t seem to distinguish between the two in English, we certainly do in [...]