With the precious mushrooms cleaned and cut in small pieces and soaked in olive oil, all that was left to do was to pick a couple more ingredients to spice things up, and Adélaïde had some great ideas: raw garlic, roasted hazelnuts, thyme, rosemary, and bay leaves. They have been si...
August is a great time to visit Penang, both for the George Town Festival and for Hungry Ghost month, observances of which reach a frenzy in Penang not seen elsewhere in the region. Photographers flock to Penang for Thaipusam (January or February; the festival is several days long and involv...
“I devour them in the hand; eat them raw with olive oil, salt and basil; grill them with oregano and garlic~rubbed bread; bake them with goat cheese; and occasionally simmer them as a sauce or soup…But come the first frosts, I shut the door on the tomato. I have learned to live...
twang of squid that needed to be fresher, and Bosco avoided that pitfall. But in its place were brittle sticks of squid, almost like Clifton Nik-Naks, which managed to be both pale and overcooked. We squeezed the lemon, dipped in the aioli but neither could totally redeem the raw ...