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Cooking in Nice:  Part Two

Cooking in Nice: Part Two

I’m sitting here playing my own devil’s advocate, asking why I pay to take cooking classes like the one I recently took at Rosa Jackson’s Les Petits Farcis in Nice. I mean I could take that money and buy a couple of new cookbooks and some neat kitchen gadgets. After all, I do know the basics, and some stuff that goes beyond. And what do you leave with, really, beyond a handful of new recipes? Part of it is the cooking techniques. Yes, I know the basics, but every cook has little tricks that might not make it to a recipe, things that make the job easier or the...
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Leah’s Pasta alla Carbonara

Leah’s Pasta alla Carbonara

At long last I’m tying up a few loose ends from my April recipe quests, way back when I was testing recipes for cod au gratin, pasta alla carbonara, molten chocolate cakes and apple crisp. Over that month, I determined that the Canadian Living recipe for cod au gratin was just fine and needed no tweaking (although you could add onions if it suits your taste). And you can read my raves about David Lebovitz’s hot chocolate (aka molten chocolate) cake recipe, which needed no improving as far I was concerned. However, none of the recipes for pasta alla carbonara or...