Category Archives: Recipes

A Luxurious Crab & Truffle Risotto to Die For

With the festive season just around the corner here is a dish that combines gravitas, extravagant ingredients, is relatively easy to make and will impress your mother-in-law to no end! No mother-in-law? Then impress your friends with your grasp of … Continue reading

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How to Make a Provencal Olive Tart, Anchovies Optional…

Provence, once upon a time, was populated about fifty thousand years ago by the Neanderthals, and was still valued in the Neolithic period and the Iron Age. Later it was part of Gaul, the land of the Voconces tribe and … Continue reading

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Bitter Lemons, Mediterranean Musings and Two Recipes

I’m a big fan of Lawrence Durrell’s writings, and in particular of his travel books. I’ve reread “Bitter Lemon” recently and it led me to read a raft of Mediterranean writers, some I worshiped as a young man like Camus, Moravia, … Continue reading

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Bouillabaisse, the Rolls-Royce of Seafood

I’ve been asked to write the best Provencal recipe for a good friend. There are quite a few that come to mind but I’ll settle on this one: so Provence’s most illustrious dish, our fabled Bouillabaisse, will be revealed in … Continue reading

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The Mighty Turmeric, the King of Curry Spices, with a Fish Curry Recipe!

A few years ago while doing research on the benefits of curries (there are aplenty, believe me) I came across an article written by an Indian doctor about a miracle cure for lung and esophagus cancers. The prime suspect turned … Continue reading

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The Cruciferous Files

As I wrote earlier cruciferous vegetables (also known as brassica vegetables) have it all: vitamins, fiber, and disease-fighting phytochemicals. Not only they are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K,  folate and many … Continue reading

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Tales from the Larder: Pleasant Persian Surprises

Many food writers seem to neglect Persian food (well, except this guy here, written some time ago under my not so clever handle, Asinus Asinum Fricat, originally a piece for Daily Kos) and I would surmise that because it is … Continue reading

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Cannelloni Exposed

When my youngest daughter recently asked me to make my smoked duck cannelloni for her 12th birthday dinner I knew I was on a winner! Cannelloni had been, alongside gnocchi, my favorite food as a young buck (with interplanetary ambitions, … Continue reading

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How to Make a Fool-Proof Salad Dressing

Oddly enough, most of the people I know ask me for the recipe of our salad dressing. Almost everyone seems to fail to understand the basic precept of a successful dressing: vinegar & mustard first, then whisk the chosen oil. … Continue reading

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A Japanese Salad Tale

The birth of my Japanese salad, in so many words: I have to say that I did stumble on this concept a while ago during some experiments on fermented vegetables. I was trying to make a simple gingered red cabbage … Continue reading

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