Friday Food Tip: Breaking Up Can Be Hard to Do

Separating eggs is tedious, especially if it’s the whites you’re after for a meringue, because any foreign particles in the whites will prevent them from whipping up in volume properly. The correct way to do this is to crack the egg in the middle, and… Keep Reading »

THE PERSISTENCE OF MEMORY

With the Cannes Film Festival kicking off this week, and the Monte Carlo Grand Prix not long after, I can’t help reminiscing over the wonderful places, flavors, and memories of the Cote d’Azur.

I first visited the region with my parents and sister in 1974. Naturally, with… Keep Reading »