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CHOCOLATE, AND HER MANY LOVE AFFAIRS February, 2010

Chocolate is having a new love affair; she is indulging her attraction to all things exotic and foreign, and her latest lover is a swine. Well, this may sound petty and jealous, but it is no word of a lie. Of all the ingredients in the world, chocolate has embraced bacon, and together they have created a delicious yet unexpected union of savory and sweet. While some may turn up their noses at this mixed marriage, many others are jumping on board and celebrating this unlikely pairing.

AN INNOVATIVE EATING EXPERIENCE IN BEIRUT January, 2010

NOT A RESTAURANT BUT A HUMAN EXPERIENCE THAT CONNECTS URBAN DWELLERS WITH VISITING RURAL COOKS, ON A DAILY BASIS.

No need to go to the country to experience homemade, homegrown recipes and dishes. In Beirut, an innovative food experience is getting noticed for its ambitious attempt at a social experiment that brings together passionate home-cooks from towns and villages across the country with time-crunched city folk, in an unlikely loft-style industrial setting.

Mont-Blanc December, 2009

This recipe may be made as a large multiple-serving size for 10 people, or 10 small individual portions. This is based on a single large meringue base or multiples.

INGREDIENTS:

PURÉE OF CHESTNUTS

2.5 lbs of chestnuts
2 tbsp of light rum
0.5 cup of water
0.33 cup of sugar

MERINGUE BASE

0.75 cup of sugar4 egg whites
1/8 tsp of salt
1/8 tsp of cream of tartar
0.75 tsp of vanilla extract

CRÈME CHANTILLY

The Glazed Chestnut December, 2009

THE GLORY OF FRANCE WRAPPED UP IN A SEASONAL DELICACY THAT SETS PEOPLE ABUZZ.

Whether it’s Fauchon, Hédiard, Ladurée, La Maison du Chocolat or any other patisserie or chocolate shop in France, when the holiday season approaches, all of them have one thing on their minds: the chestnut. No other nut enjoys the same status; it is the one nut that has been transformed into a delicacy and hailed as the “marron glacé,” or glazed chestnut.

EATALY November, 2009

In the world’s great cities there are destination food halls, which command our attention. Who could visit London without a stop at Harrods to get lost in their cavernous food salons? In New York, Zabar’s, or Whole Foods at Columbus Circle, provide enough selection and stimulation to keep a food shopper enthralled for hours. And Paris, well, the entire city is one gigantic food hall. Let’s just leave it at that.

BEAUTY AND HER BEASTS September, 2009

TRUFFLES FROM THE PÉRIGORD, CHANTERELLES FROM RUSSIA, MAITAKES FROM JAPAN: THERE IS NO LIMIT TO ATEF BOULAABI’S REACH.

Mario Batali and Jean Georges Vongerichten can go to bed every night knowing that while they sleep Atef Boulaabi, also know as "Trufette," (her endearing nom de guerre) has her finger on the pulse of mushrooms varieties from around the world, and has them delivered to their esteemed restaurants by 5 a.m.— so they can dream on.

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