Turkish Delight

Last summer Max and I met in Istanbul after being apart for several months. Max flew in from Detroit the day before I flew from Prague, and in a way that truly seemed miraculous, we met in the airport without sending a single text message. Having had a cell phone for eleven years, it almost … Continue reading

Guys dig girls with Mussels

mussel beach, this-a-way

Or at least, that’s what Max told me. Cooking mussels is another one of those nearly foolproof methods of pleasing snobs with simple, and fairly cheap ingredients. In fact, Max spent more on the perfect Belgian beer pairings than I did on the whole dinner! It was kind of a whim to make them, actually, … Continue reading

Duck and Cover (With Pasta)

x-treme closeup

You didn’t think I made duck confit just to eat a delicious confit dinner, did you? The best part of duck confit is the leftovers! I had a recipe in mind from Florence Fabricant of the NY Times (although she says, “Do not even think of making duck confit from scratch. Buy it prepared, from … Continue reading

Pros and Confit

put a cup under your mouth to catch drool

People will try to scare you away from making duck confit. BUT DON’T LET THEM! Duck confit is surprisingly simple, and comes from a centuries-old method of preparing food to make it tasty and easy to preserve. Confit is a French word (pronounced cone-FEE) that comes from the verb confire, to preserve. Apparently, a great … Continue reading

No misteak birthday dinner

For Max’s birthday dinner, he just wanted a classic steak and potatoes meal. Well, that was fine by me! I don’t get filet mignon too often, so it was kind of like a birthday dinner for me, too! Filet mignon (the “cute fillet” en fran├žais) is a tenderloin cut that is known as being very … Continue reading