Samosas are beautiful little flour dough dumplings that originated in medieval Persia and spread throughout the Middle East into India and Southeast Asian. The Indian version is by far the most famous, often stuffed with a vegetarian-friendly mixture of potatoes, chilies and peas but there’s a gang of regional variations including beef, mutton, nuts, sweet pastes and whatever else you got. Read More
Maitre D: “And finally, monsieur, a wafer-thin mint.”
Mr Creosote: “No.”
Maitre D: “Oh sir! It’s only wafer thin.”
A tuile is not a mint, but it is the very definition of “wafer thin”. Half way between a cookie and a cracker the classic tuile is a sugary almond snack from France (“Tuile” means “tile”) that looks exactly like a Pringles potato chip and is traditionally served with sweet cream. Nowadays tuilemaking embraces both sweet and savoury flavours and is molded into a wide variety of shapes for stuffing, decoration or just eating out of hand. Read More
When you are knee deep in pink salmon – So much so that the local markets are selling whole fish from the backs of trucks for five bucks apiece – A particularly fish-friendly herb takes over your zen garden and your cousin Facebooks a picture of a meal you’ve been dreaming of for months and tags you in it… The universe is giving you signs. Read More