Traditional Food Tour in Nice
Let’s just say it had been a few years since I had spent any time in Nice. My last visit was during an era when backpacks with external frames were acceptable, walkmans were hip, travel on $20 a day was possible and the Euro had not been invented. I was …
Let’s just say it had been a few years since I had spent any time in Nice. My last visit was during an era when backpacks with external frames were acceptable, walkmans were hip, travel on $20 a day was possible and the Euro had not been invented. I was …
Meet a Master of Wine Elizabeth Gabay
Wine is a subject with simply too many choices and far too many variables for me to feel that I have conquered. However, I certainly can appreciate the dedication, passion and hard work that it takes to become a Master of Wine (MW). So, I am thrilled to introduce Elizabeth …
Wine is a subject with simply too many choices and far too many variables for me to feel that I have conquered. However, I certainly can appreciate the dedication, passion and hard work that it takes to become a Master of Wine (MW). So, I am thrilled to introduce Elizabeth …
The four-day daube de boeuf
By PestoPistou January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just …
By PestoPistou January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just …