I have learned how to cut an olive in half. I now know that in order to make pissaladière, a traditional and very popular French pizza-type dish, one sweats the onions, one does not brown them. Adding olive oil to…
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The Cutting of the Olive: Lessons in Life and Cooking From the South of France
Tagged with: Barcelona, duck breast, Escoffier, figs, France, goat cheese, Le Pistou, moules pesquieres, olive oil, olives, Paris, Petra Carter, pissaladiere, Provence, Ritz Hotel, Uzes
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The Art of Peeling Grapes In Barcelona
BARCELONA–We meet Chef Papa Serra first thing in the morning outside the sprawling Boqueria Market, expecting a porcine Spaniard with a beard, exuding twinkling-eyed Bonhomie mixed with sage observations about life and food. Instead, a trim twenty-eight-year-old New Zealander in…
Tagged with: Barcelona, bellota, Boqueria Market, Catalan, Catalonia, Comerç24, el Born, Joel Serra Bevin, La Catonada, La Peradeta, La Rambla, Pablo, Papa Serra, Picasso, Quatre Gats, Spain, tapas, Vicky Cristina Barcelona, Woody Allen
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When You Know Nothing, You Know Everything:Welcome To Barcelona
BARCELONA—When you finally know nothing in this fabled Mediterranean seaport city of five million, that is when you know everything. Welcome to Barcelona. Our guide through the vagaries and paradoxes of the world’s smallest big city— and the biggest small…
Tagged with: Antoni Gaudi, Apple iPad mini, Barcelona, Barri Gòtic, Cal Pep, Casa Batlló, Castilian, Catalan, Catalonia, el Born, Franco, Gràcia, La Pedrera, La Rambla, La Segrada Familia, Passeig de Gràcia, Spain
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