In the southern states Spring, and Summer for that matter, arrive a lot earlier then in many parts of the civilized world. This fact comes with both the good and the ill. While it may already be in the mid 90s (record highs yesterday, woohoo!) and many of us are sporting premature sunburns, we also […]
I’m not sure how it happened, but we’ve somehow been really into drinks lately. This is not to say we’ve been really into The Drink lately, we’ve simply focused more on mixed drinks and bubbly and less on beer and wine. Maybe we’re growing up. For those of you who like disguising bad booze with […]
Norgs don’t eat pancakes, at least in the American sense of the word. They eat crêpes, the way the french do, not our stodgy, heavy, syrup sucking version. Gourmand, as I did, grew up eating fresh, hot off the skillet crêpes made by his grandmother. He later assumed the roll of crêpe flipper and claims to have […]
Bolognese, that oh so popular Italian meet sauce, doesn’t have to be the heavy, rich topping we are all used to. A traditional Bolognese barely has any tomato, but as the days grow longer tomatoes grow better and there is a no more delicious way to mix up a fresh and delicious bolognese then with […]
I’ve said it before and I’ll say it again, I super like fava beans. So, while they are still gracing the stalls of your farmer’s markets and I am playing catch-up after five days in Boston for my little sister’s graduation, here is a simple and delicious recipe for a light, beautiful and springy appetizer.
Beurre Blanc or “white butter” originated in the city of Nantes, France at the turn of the Twentieth Century. A gal named Clémence Lefeuvre apparently created the rich, buttery sauce by accident. Talk about divine intervention. It was traditionally used for fish such as Shad or Pike and has become a hugely popular topping for contemporary […]
After claiming recently that I never make Mexican food, I found myself with a handful of ingredients reminiscent of those flavors found south of the border. They happen to be a few of my favorite things and two flavors that compliment each other extremely well; cilantro and lime. With a refrigerator full of the necessary […]
Baccalà is a clash of cultures. Depending on who you talk to, the Spanish and Italians imported salt cod from Norway and the icy waters of the North and, giving it a Southern makeover, transformed it into the Baccala or Bacalao that we are more familiar with. The fish, which transports well and preserves even […]
I don’t need to tell you that New Orleans is crazy for Burgers. The current trend has seen an advent of new upstarts and pop-ups and the resurgence of old favorites, slinging, grilling, boiling and broiling one of America’s favorite foods. While many may see the influx of new cuisine into the city as a […]