J – Most of the really great food in Paris is not being served in “starred” restaurants. The young, ambitious new chefs have eschewed the star system in favor of local, fresh ingredients and innovative dishes, which change daily. Oh, boy! Save me a seat. That was my goal … … Continue reading
J – Supermarkets are not permitted in Paris … thank goodness. At home I do plenty of advance planning for food. We must with the Be Mindful. Be Human. kitchen cranking out at least five dishes a week. When I stay in Paris, I let go of all that and … Continue reading
J – The last remaining village in Paris is a gem. The city of Paris grew from a few villages centered around the River Seine and intersecting trade/travel routes. As modern cities do, Paris has absorbed these villages into a teeming metropolis … at the expense of the charm and … Continue reading
J – The charm of Paris is not for sale! I absolutely love Paris. The first time I went there, I felt strangely at home. I now return every year for at least two weeks. I’m not made of money, and you don’t have to be either. You can certainly … Continue reading
Update and Redux: C – These pork carnitas are just so universal. I loved that we used them in so many recipes. Burritos, tacos, enchiladas and just eating them by themselves. It’s worth the long cooking time. They can feed a huge crowd of people. C – It’s Mexican Cuisine … Continue reading
Update and Redux: J – You just can’t call this a pork burger. It’s way beyond basic pork-on-a-bun. Since adapting Suzanne Goin’s original recipe, we have make this a bunch of times. Full size and sliders. Never seem to get tired of it. I even have some frozen … just in … Continue reading
Update and Redux: C – I still miss home when I make this recipe. I love that it’s a bit different from my parents’ recipe. This redux really reminds me of my roots. How I really can’t forget the origins of my cooking. It’s still one of my favorite recipes. … Continue reading
Update and Redux: C – When making these, make lots. It’s worth it. I always seem to fight for these ribs when we make them. And, I always question why we didn’t make two slabs. Maybe it seems like too much food … until it’s time to eat. That’s when … Continue reading
Update and Redux: J – My love of all things smoked continued with this pork tenderloin recipe. I had not been a huge fan of pork tenderloin. Somehow, it is always too dry for me. Then, we discovered Luke’s brining techniques. This got extended to an Oolong tea brine and … Continue reading
Update and Redux: C — There is nothing like a good bowl of mussels and fries to pretend that I am at a Paris bistro. I know Jim will be having some at a real Paris bistro. We love this recipe. It’s addicting and delicious. Can’t wait to make this again. … Continue reading