Category Archives: Recommended

Souk el Tayeb, Lebanon’s First Farmers’ Market, at the 2013 MAD Symposium

A perfect collaboration between the amazing women of Souk el Tayeb and MAD's hard working team of volunteers.

The word “tayeb” translates as both something that is “good” and “tasty” in Arabic. It also means “good hearted” when used to describe a person. At the first lunch served at this year’s MAD Symposium in Copenhagen by members of Souk … Continue reading

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Finding the Heart on All Things Considered

On Air on All Things Considered

I’ve listened to NPR since before I was a kid, jump starting countless conversations with the phrase, “On NPR…” used by public radio fans the world over. The programs are stitched into my day as succinctly as Terry Gross’s interview … Continue reading

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Behind the Scenes of Our Staff Meals Cookbook

Ad Hoc, Yountville, California: Photographer Eric Wolfinger captures chef Dave Cruz bundling skirt steak and charred scallions together for a late night staff meal feast that included a great dane, the teary departure of one staff member, and the best chocolate peanut butter bars in the universe.

I visited every restaurant profiled in the cookbook I co-wrote with Christine Carroll entitled Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants. Our book went on sale this week which made it seem like … Continue reading

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India: Truck Stops, Jalebis and the Taj Mahal

Mutter Vatna in Old Delhi

“Keep walking. Don’t forget, Delhi is like a Formula One Race. Stay in your lane,” our guide Sandeep told me as we jostled our way through the throngs of passengers clamoring for a seat on board the Taj Express to … Continue reading

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E. Dehillerin: The 19th Century Parisian Cookware Store Where Julia Child Was a Regular

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Novice and professional cooks alike jostle for space in the claustrophobic aisles of E. Dehillirin, the family owned cookware shop in Paris’s First Arrondissement. Established in 1820, the iconic institution is a utilitarian center of culinary commerce where gastronomes from … Continue reading

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A Day With Pork & Sons Author Stéphane Reynaud

Pork Belly

A cab driver drops me off on an early spring morning in a Paris suburb next to a locked iron gate at the top of a hill. He then promptly drives away before I’m sure this is the right place. … Continue reading

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Tartine Bakery, At Last

Gruyère gougères with black pepper and fresh thyme

Tartine Bakery in San Francisco’s Mission District was much smaller than I expected. After months of pining for the recipes in the Tartine Bread cookbook the place in my mind’s eye had grown to enormous proportions. Only a bakery to … Continue reading

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Lardo and Chickpea Soup with Fergus at the Towpath

Lardo, tomatoes and spring onions at Towpath.

This summer I took a trip to England that for a culinary obsessed person like myself was like getting permission from the gastronomic gods to dip my toe in the nirvana ocean and on one summer afternoon in London, being … Continue reading

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