There’s something magical about the aroma of freshly baked manakish wafting through a Lebanese home on a Sunday morning. As a young chef working in Beirut, I was captivated by the sight of skilled bakers dimpling dough with their fingertips before adorning it with melty cheese. This humble flatbread—crisp on the bottom, chewy within, and … Lire plus
The first time I served a Spanish tapas spread for friends, I was terrified. Twenty years and countless kitchens later, I still remember the nervous energy as I pulled my tortilla from the pan. Would it hold together? The room fell silent when I sliced that first perfect wedge. These three classic tapas – Tortilla … Lire plus
There’s something magical about a true German Eintopf that takes me back to my earliest days in professional kitchens. I was just 19, working under Chef Klaus in Munich, when I first encountered this humble one-pot wonder. The steam rising from that enormous pot, carrying aromas of smoked sausage, earthy beans, and sweet carrots, taught … Lire plus
When I was just starting my culinary journey, my Italian mentor Chef Romano would scold me if I ever rushed a bolognese sauce. “Alex,” he’d say with a knowing smile, “this is not fast food—this is love that takes time.” Twenty years later, I still hear his voice whenever I prepare a proper ragù alla … Lire plus
The first time I made Dahi Baray was in my grandmother’s kitchen in Lahore. I was barely tall enough to see over the counter, yet she insisted I learn this cornerstone of our Ramadan table. “The secret,” she whispered, adjusting my small hands as I formed the lentil dumplings, “is in how gently you fold … Lire plus
The moment I bite into a perfectly made Tarte aux Fraises, I’m transported back to my apprenticeship in Provence. My mentor, Chef Bernard, would scold anyone who rushed the pastry cream or arranged strawberries haphazardly. “A tarte is not merely assembled,” he’d declare, “it is composed—like music!” This quintessential French dessert showcases summer strawberries at … Lire plus
The humble chitlins—or chitterlings as some prefer to call them—hold a special place in my heart. When I was just seven years old, I stood on a wooden stool in my grandmother’s steamy Mississippi kitchen, watching her meticulously clean and prepare these treasured morsels for our New Year’s Day celebration. “This dish ain’t about shortcuts,” … Lire plus
There’s something truly magical about a properly made moussaka. I still remember my first taste during a summer in Santorini, watching the sunset paint the white buildings golden as I savored each bite of this layered masterpiece. The Greeks have gifted us one of the most satisfying casseroles ever created – a perfect harmony of … Lire plus
The steam rising from a bowl of properly made pho carries me back to my first culinary journey through Vietnam. I was 27, fresh from my stint at a Michelin-starred kitchen in Paris, and absolutely humbled by the depth of flavor achieved by street vendors with nothing more than bones, spices, and time. What fascinates … Lire plus
The aroma of lamb slow-roasting over open flames takes me back to summers in Provence, where my grandfather would set up his rotisserie in the garden. “Le secret est dans la marinade,” he’d whisper while basting the meat. Years later, when I discovered Istanbul’s vibrant street food culture, I was struck by how kebabs—though born … Lire plus