Archive for April, 2010

Pastilla, Bastilla, Bisteeya, B’stilla, Bstilla… or whatever the heck you want to call it.

Err.. I couldn’t make up my mind on which spelling to use for this memorable Moroccan dish that combines the flavors and textures of savory meat, soft eggs, crunchy pastry and sweet spices. Though the traditional dish is usually made with squab or pigeon meat, in the US you’re likely to see chicken substituted instead […]


Yuzu Macaron with Candied Grapefruit & Wasabi (Macaron Delicieux by Pierre Hermé)

I’m not sure another page needs to be written in the great saga of humans vs. macarons but in this case it’s a rematch, a personal vendetta. We made this recipe last year as part of a week-end project at NoRecipes and i still vividly remember how extraordinarily delicious those macarons were even though the experiment […]