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Because summers in Japan are hot and humid, Japanese cooks know a thing or two about the refreshing dishes such sultry days call for. Gomadofu falls into that category: a…

These days our produce guy is all about tomatoes — big and small, ribbed, smooth, or pointy, red, yellow, green, or pearl — and at the rate I’m going, I…

381 Shares It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able…

I’ve been featuring some new and revisited favorite restaurants in Paris, writing them up in my newsletter. You can find a list of my Favorite Restaurants in Paris on my…

491 Shares I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when…

789 Shares Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on…

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it…

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in…

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days…