John

Growing up in my grandmother’s kitchen in Lyon, Hachis Parmentier was Sunday evening personified. After a large family lunch, she would transform the remnants of our pot-au-feu into this comforting casserole that somehow tasted better than the original meal. The name honors Antoine-Augustin Parmentier, who convinced skeptical 18th-century French citizens that potatoes weren’t poisonous but … Lire plus

There’s something almost magical about bush damper – that rustic Australian bread born from necessity and ingenuity in the unforgiving Outback. My first experience with traditional damper came during an expedition through the Northern Territory with an Indigenous elder named Uncle Morris. As the sun dipped below the horizon, he mixed a simple dough, wrapped … Lire plus

There’s something deeply nostalgic about the sizzle of perfectly roasted chicken and the scent of double-fried potatoes wafting through the kitchen. In my grandmother’s Belgian home, Poulet Frites wasn’t just dinner—it was an event, complete with her secret apple compote that balanced the savory notes with unexpected sweetness. After training in prestigious kitchens across Europe, … Lire plus

There’s something magical about a true Alpine raclette experience that transcends just eating dinner. Growing up, my grandmother would prepare raclette for our family gatherings in winter, and the ritual was as important as the meal itself. I can still see her weathered hands expertly scraping molten cheese onto steaming potatoes as we gathered around … Lire plus

Standing over a simmering pot of kangaroo stew in my restaurant kitchen always transports me back to my first visit to Australia’s outback. That’s where I first tasted this remarkable meat – lean, flavorful, and with a unique taste that carries the essence of the continent’s vast landscapes. While kangaroo has been a staple for … Lire plus

There’s something magical about a perfectly crafted cheeseburger that transcends cultures and brings people together. The French have a beautiful way of describing the ideal burger—”dégoulinant,” meaning gloriously dripping with juices and melted cheese. I discovered this concept years ago while working in a small bistro outside of Lyon, where the chef insisted that a … Lire plus

I still remember my grandmother’s kitchen on Sunday afternoons, steam rising from bubbling pots as she crafted her legendary mac and cheese. “The secret’s in the cheese selection,” she’d whisper with a wink, grating blocks of aged cheddar by hand. What made her version special was the fondue-inspired technique she brought back from a trip … Lire plus

The first time I tasted an authentic New York hot dog, I was standing on a bustling Manhattan corner, napkin in hand, the symphony of taxi horns providing the soundtrack to my culinary revelation. That perfect balance of snappy all-beef frank, tangy sauerkraut, and that magical sweet-savory onion sauce changed my understanding of what a … Lire plus

The first time I attempted tiramisu, I was working as a line cook in a small Italian restaurant in Boston. The head chef – an imposing Sicilian man who rarely smiled – watched as I nervously assembled my first batch. “Americano,” he muttered, shaking his head when I reached for the whipped cream instead of … Lire plus