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 [...]

I was completely and utterly torn between two recipes, Jean-Georges Vongerichten’s chicken with a soy-whiskey glaze and Mochachocolata aka Rita incredibly delicious-looking chicken with a sticky rice stuffing. Plus, i was hungry. Very hungry. So i thought, heck… let’s combine both recipes, shake really hard and see what comes out of it. Being ordered around [...]

You might remember my good friend Olivier who did a cooking demonstration for us a few months ago. That day he offered to show us how to make a Bécasse en Cercueil in the winter, an old school recipe that was first published in 1892 in “La table au pays de Brillat-Savarin” by Lucien Tendret. A [...]