Dining in Paris, October 19
While not exactly Proust’s Madeleine, two things can immediately transport me to Paris: the thick anise-flavored aperitif Ricard and a seafood plat or tower. I often order a Ricard in New York but it doesn’t taste the same when it is not served in...
Dining in Paris -October 17 and 18, 2017
Friends in the know gave me excellent recommendations as I planned my culinary adventure in France. My mission was to find affordable, woman and single diner-friendly restaurants where I could have memorable meals of exciting, well-prepared food. I succeeded...
Anaheim Chiles – 4 recipes
If you live in the American Southwest, the smell of roasting Hatch green chiles fills the air for miles at this time of the year. It triggers the memory of meals cooked with my mother on the huge wood stove at our ranch in Chihuahua, Mexico and makes my mouth water...Griddle-roasting Chiles and Vegetables
Photo by Laurie Smith www.lauriesmithphoto.com Griddle roasting chiles and vegetables is both a flavor principle and an essential technique for achieving true Mexican flavor. It aids in removing the peel and adds a haunting smoky flavor. Don’t be tempted to...
Squash Blossoms Ten Ways More or Less
Photo by Laurie Smith http:// www.lauriessmithphoto.com A few years ago I wrote an article 19 Ways to Cook Squash Blossoms but I only included one semi-complete recipe. The other day my friend, Thomas Andres, an expert on squashes (Cucuburitas) somehow convinced me to...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.