Summer is the perfect time to make this recipe, as we are in the middle of tomato season. They are at their sweetest, ripest, and full of flavors.
Now that countries around the world are opening phase by phase, I hope to be able to talk again about restaurants and give you some ideas in the near future. Maybe I will add a section about social distancing and how restaurants are handling COVID-19.
Fennel runs in the same family as carrots, celery, dill, and parsley. It’s somehow a strange combination of these vegetables that tastes somewhere between celery and black licorice: a sweet and very mild anise flavor.
It sometimes takes a song to make a cocktail famous.
This is our ninth week of lockdown; some states and countries have started opening up a little a bit, others have opened completely. It seems that New York is not ready for the big move, so let’s stay calm and enjoy some tasty recipes.
We are in our eighth week of lockdown and one thing I have started enjoying is the online apéro.
We began our seventh week of quarantine last Saturday: a new “normal” life that we are starting to get used to. It bothers us for sure, disturbs us in many ways, and yet we feel reassured. What will life be like after this period of confinement?
We are in our fifth week of confinement in NY, and you might just have a few vegetables lost in your fridge that you don’t know what to do with. This Korean pancake is a remedy for your problem.
We are in our fourth week of confinement: spring has sprung, the sun is shining, and COVID-19 is still ravaging the planet. So let’s stay home, relax, and cook!
Entering the third week of confinement in New York, I thought we might need a little cocktail to buck us up! Here is a recipe for a great Caipirinha!
