Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I've loved them. They're a perfect, and perfectly surprising, amuse-bouche,…
Asparagus is fleeting, this year more than ever. I'm talking about the Best Asparagus in the Universe, that grown by Baptiste Bourdon a few kilometers from Louviers. Weather has been…
Anything dipped in olive oil tastes better. And olive oil as a dip or drizzle is so common as to be banal, which doesn't make it anything less than exquisite…
Persimmon. It has always been a mythic fruit to me, one my grandmother talked about from her childhood. Because they grow in warm climates, and because I have never lived…