THE CRAVENECTARINE BLUEBERRY TARTIn my opinion, this is quite simply the best dessert I have ever invented. It is light and fresh, packed with the fruity flavours of…Aug 15, 2023Aug 15, 2023
THE CRAVEGRANOLAI was at the Le Pain Quotidien on Römerhofplatz for brunch on Easter Monday, when I happened upon the “Homemade Organic Granola Parfait…Apr 28, 20231Apr 28, 20231
THE CRAVEBRUSSEL SPROUT CAESAR SALADThe Caesar salad is one of those quintessential American salads that seems to be everywhere. It is not a national stereotype, defined by…Jan 25, 20231Jan 25, 20231
THE CRAVEPOTATO GRATIN DAUPHINOISEThis may be my Irish side singing out here, but there are few things more comforting than potatoes. Baked, roasted, chipped, mashed; hell…Jan 18, 2023Jan 18, 2023
THE CRAVEPRETENTIOUS PARSNIPSNow look, I am not a fan of reinventing the wheel. There really is nothing wrong with peeling, parboiling and roasting parsnips in the…Jan 16, 2023Jan 16, 2023
THE CRAVESPICED CIDERI am not quite sure when the Christmas season really starts? I guess, it kind of depends on where you live. When I lived in the US, the…Jan 7, 2023Jan 7, 2023
THE CRAVELIMONCELLOI love limoncello. Ice cold and preferably served in a chilled shot glass, it provides a bold, citrusy warmth that makes you feel like…May 23, 2022May 23, 2022
THE CRAVECHICKEN TAMALESThe first time I had tamales was at an event called Lucha VaVoom at the Mayan Theatre in downtown LA. Lucha VaVoom was something I had…May 19, 2022May 19, 2022
THE CRAVEMINTED COURGETTESI can understand why the courgette isn’t considered the most exciting of vegetables. It has quite a strong and bitter outer skin, along…Apr 19, 2022Apr 19, 2022
THE CRAVELAMB AND PRESERVED LEMONSLamb, quite simply, is a celebratory meat. Any time there is a special occasion, I seem to be making it, and not only just for Easter —…Apr 18, 2022Apr 18, 2022