lyukum

Fig leaves are one of the most underrated ingredients hiding in plain sight. Most people walk past them every day without a second thought. But these deeply lobed leaves carry a remarkable aroma — toasted coconut, vanilla, almond — and a culinary history stretching back to ancient Greece. In this post I'll show you how to choose, prepare, and cook with fig leaves, and share two simple recipes to get you started.

What is mi cuit? A clear explanation of the French term, how it’s used in cooking, and a simple fish preparation that captures its delicate, in-between texture.

These two dinners stayed with me in a way very few meals have in recent years. Not because they were perfect. But because they did something much more valuable: they made me want to go back to my own kitchen and try again. Try differently. Reopen things I thought were already finished topics for me. For someone like me, that’s the highest compliment a restaurant can receive.