PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 225Apr 225
Mark LaflammeinThe ShortformWriting My Way Through Life’s DistractionsCelebrating 100 Medium stories and letting passion lead the wayAug 239Aug 239
Mark LaflammeinSharing FoodThe Evolution of Roman Pasta DishesHow we went from Cacio e Pepe to the Over-the-Top Opulence of Pasta alla ZozzonaAug 2317Aug 2317
Mark LaflammeinTastybleThe Queen’s Favourite: The Legendary Tale of Pizza MargheritaUnveiling the Secrets Behind the Enduring Popularity of an Ancient PizzaAug 1415Aug 1415
Mark LaflammeinSharing FoodFrom Land and Sea to the Kitchen Table: The Best of France’s Northern CountrysideDiscovering France’s Picardie Region Through Its CuisineAug 1320Aug 1320
Mark LaflammeinTastybleFrom A Michelin-Starred Restaurant to the Picnic Basket: Enjoying LeftoversTransforming Leftovers into Gourmet Chicken SandwichesAug 56Aug 56
Mark LaflammeinSharing FoodSavouring Sardinia: A Culinary Journey Beyond SardinesExploring Sardinia’s Catalan Influences, Seafood Dishes and Cheesy Desserts.Aug 525Aug 525
Mark LaflammeinSharing FoodFrom France to Italy: A Culinary Adventure Through CorsicaUsing the Rich History and Unique Recipes of Corsica as a Gateway from French to Italian CuisineJul 3024Jul 3024
Mark LaflammeinSharing FoodTo Eat or Not to Eat, That Is a Cheesy QuestionA Guide to Understanding the Outer Layer of Cheese.Jul 2222Jul 2222
Mark LaflammeinSharing FoodAn American Vegan in ParisExperiencing an Exquisite Caviar d’Aubergine That Would Take Me Years to RecreateJul 169Jul 169