Simply good
By sheer chance – as most genius things – today I made homemade stroopwafels. Kind of. You take some super thin wafers (in France, eventails…
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Food Weekend Guide
I am back in France for the weekend, so I hope to be reporting back on any adventures (market day today!). Bon après–midi! ps. Ingredient…
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Cheese tasting at Greensmith’s
A reminder for everyone to go to the Waterloo quarter food festival, which is running until the end of the month! Today, we attended a…
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Baked avocado
Another unexpected piece of advice from Еric Ripert (or rather his twitter) that came in extra useful yesterday. I came home after a weekend away…
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Ingredient of the month: Watermelon, my first love
Citrullus Lanatu – we just call it watermelon – is it a fruit, a berry or a vegetable? Everyone has an opinion – I grew…
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Bonus: peaches
A myriad of peach recipes here (‘muddled, grilled, poached, or fresh off the pit’), including interesting tidbits on new peach varieties: Donut peaches: White; small…
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What to do with those egg yolks
We’ve all been there – used lots of egg whites for an omelet/frittata/angel food cake and are suddenly left with a bowl of yolks to…
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Fun fact
The shadow of the leaf on a peach tree affects the skin’s color! Like this:
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Food weekend guide
Taste of London is at Regent’s Park this weekend! [Figures, because I am in New York.] Everyone else have fun! You can buy tickets here….
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Ingredient of the month: Strawberries
Strawberries never taste as good as they do when they’re in season (early June to mid-August). You are able to find in season, local strawberries…
