The Tomato Knife

I’ve been shunning exact measurements recently. With all that’s going on in the world, I seem to find refuge in the simple flow of following ingredients into their recipe – I say “their recipe” because I’ve just been letting them take over. Maybe this is a bit off the wall, but I almost feel like [...]

Want to know a kind of funny secret? I’d never, until this week, bought a fennel. I don’t really know why I asked for two, last Sunday, at our market’s organic produce stand. These awkward whitish bulbs were just piled there, kind of like beady fish eyes staring at passersby. It was what you’d call [...]

The French verb fondre means to melt. Most of us are familiar with Fondue Savoyarde (bread dipped into a combination of melted cheeses) or even Fondue Bourguignonne (meat dipped into hot oil).  In culinary French, however, the term doesn’t only refer to a swash-buckling meal where you have to fend for yourself. Fondre is also [...]