It’s March and the chilly weather just won’t quit. Spring is so close I can almost taste it, but I’m starting to get the feeling there might still be a couple more weeks of scarves and layers. At times like this, I turn to comforting foods to lift my spirits…
Read MoreEvery year around this time I am reminded of the wonder I felt during my first winter in Paris, when I experienced the extensive varieties of citrusfruit available during this season. So in awe was I at the time, I lined up every single variety we had on hand in the restaurant where I worked before snapping a quick photo and throwing it up on my Instagram. Blood orange, Meyer lemon, bergamote, limette, volkamer lemon and yuzu, each one a tangy orb of liquid sunshine brightening up my workday. In the eyes of a cook, there is nothing more cheerful and inspiring…
Read MoreAlthough both anchovies and broccoli tend to have a bad rap, I have come to enjoy both of these ingredients equally, especially in this salad…
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