The Tomato Knife

I couldn’t pass this one up: a little jar of whole nutmeg seeds and a miniature grater. Freshly ground nutmeg, I’ve just discovered, is simply stronger and much more aromatic than the pre-ground spice. I found my little jar of noix de muscade in the spice section of the neighborhood grocery store and have been [...]

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 [...]