On Food & Culture
Gracias, Italy, for inventing this delicious tomato sauce that can be turned into fra diavolo, puttanesca, and any other of the Italian variations. Although It was Mexicanas and Peruanas who first cooked tomato sauces, salsas, Italian tomato sauce is unique because it incorporates olive oil […]
Ajoblanco is an ice-cold soup from the Andalusía region of Spain. The English translation of ajoblanco is white garlic, and it’s indeed a beautifully white soup made with only four ingredients: almonds, garlic, olive oil, and hearty bread. It’s humble and so delicious. It predates […]
Here’s my ratatouille recipe, following fairly classic lines of vegetables and extra virgin olive oil, keeping close to traditions of Nice and the Provence region. Served with seared scallops and steamed baby bok choy, this is a healthy, delicious dish. I cut back on the […]
I call this dish, Chile Serrano Scallops, although the inspiration comes from the French, Coquilles St. Jacques à La Provençale. Because I fiddled and deviated from the traditional recipe, I don’t use the traditional name. I like to keeps things clear. It’s not that I […]
I think everyone loves and enjoys scallops. This recipe is from my favorite chef champion of French cuisine, (next to Jacque Pépin), Julia Child. The one tip is that the oil must be very hot when you add the scallops. This keeps them crispy on […]