C – The best thing about a panini? Crispy bread. For me, panini is the best type of sandwich. Crispy bread makes any sandwich better. I am one of those weird ones who will toast their bread for a peanut butter and jelly sandwich. I hate when a sandwich sticks … Continue reading →

J – This dish is elegant, simple and wonderfully tasty. Unfortunately, “linguini with clams” is also used, regularly, as an example of how real guys can’t cook. As the story goes, a guy wants to impress his girlfriend. So, he overcooks some spaghetti, dumps in a can of clams, adds … Continue reading →

J – I love anything carbonara … My abs do not, unfortunately. I could easily eat way more carbonara than I should. What to do? Fortunately, there is an easy and very tasty solution. Mix the carbonara, sauce and all, with a sturdy green like Lambs Quarter spinach or New … Continue reading →

J – What’s sweet Chinese sausage doing in a Southern French dish? Lots. Shellfish and sausage are delicious together. They are regular participants in Provencal soups, stews and seafood recipes. Brought together by garlic, shallots, wine, tomato and fresh herbs… in myriad combinations … these two mutually enhance each other’s … Continue reading →

C – When Jim requested a frisee salad for Le Tour de Provence week, I thought it would be boring. Frisee with a poached egg and bacon. What’s so special about that? Doesn’t everyone do one? And, haven’t we done something like this before? Yes and no. I made an … Continue reading →

C – There is no better meal than steak and fries for Jim. Steak frites, to be exact. Jim loves it. He searches for it. At fancy French restaurants, he will order it. I am glad Jim can love something so simple. You can’t win me over that easily. I … Continue reading →

J – At least one of us loves dishes from Provence … is an avid cyclist and a great fan of Le Tour de France. That would be me! So, what better way to honor this tradition than a week of recipes you would likely find in Provence, France. Mind … Continue reading →

C – I have learned many things since working with Jim and Luke on this blog. So, now, we have lots of rules to go by. Even if they’re all in my head. I think. Rule #192: Always ask questions even it you don’t speak the same language. Yes, it’s … Continue reading →

C – Now, these are prawns! Not to confuse you with shrimp, of course. A few weeks ago, Jim and I got into a wild debate on what is the difference between a “prawn” and a “shrimp.” Size, of course. Luke had another way of looking at it. If they … Continue reading →

J – This is not chicken bondage … So, everyone can relax. But, it is a controversial dish. My purist foodie friends would argue “Why can’t you just grill the thing with some fresh herbs?” You could … and miss the flavor intensity and fast-cooking benefits of Pollo al Mattone. … Continue reading →