Tuesday
March 31st
2009
March 31st
2009
Although unashamedly elitist, haute cuisine is one of the glories of human society »
Here’s a 10-ingredient shopping list that will give you five days of meals »
What’s the right answer to “Can I bring anything?”
Why are some dishes better the next day?
A guide to summer bartending, when the only frost is on the glass »
The fast-food chain's most surprising success.
...eating out was a completely different story, oftentimes our eyes were bigger than our stomach. No, all the times. Skordalia, tzatziki, saganaki, fried calamari and sardines, fried eggplant, different kinds of souvlaki, pastitsio, moussaka, dolmades, pantzaria, taramosalata and what not were regulars on our dinner table...
The first morning in Nice greeted us with airy blue skies and flip-flop weather and we couldn't wait to get down to the beach front, not shy asking the hotel's receptionist for a small city map and a few recommendations. The air and its scent, the sea and its unbelievable intense blue, the short stroll into the city center along the coast side...