This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was an quick naan with a filling of… Laughing Cow spreadable cheese! Sounds odd (and decidedly not French) but David explains that he was first introduced to Indian food when living in Paris, in the area around Gare du Nord where there […]
Les Petits Chefs cook from Best of Bridge’s Sunday Suppers!
This fall has been a bumper crop for new cookbooks (the stacks in my living room, office and bedroom are constant reminders of this!) and one I was particularly looking forward to seeing was Best of Bridge‘s latest, Sunday Suppers. There’s been a big push recently in online publications, the Food Revolution movement, cookbooks and […]
Hazelnut caramel banana bread
This post is sponsored by Penotti Canada. For this month’s Penotti Canada recipe, I chose to work with the Duo Penotti Hazelnut and Caramel Spread (which contains no artificial colours, flavours or preservatives and is made with sustainable ingredients). It’s really sweet so you only need a tiny amount on a slice of bread or […]
Fifteen minutes with Nathan Myhrvold
If you’re ever lucky enough to score a 15-minute interview with Nathan Myhrvold, don’t think twice before you accept. Don’t wonder if he’ll be intimidating (his work may be but he is not!). Don’t worry that you won’t be smart enough to talk to him (he’s very easygoing!). Don’t worry that your questions won’t be […]
Walking (part of) the Camino de Santiago: Santo Domingo de la Calzada to Belorado
Those of you who follow me on Instagram will know that this summer, I spent 7 days walking around 120km along the Camino de Santiago, from Logroño to Burgos in Spain. This was the second leg of the Camino that I started in 2016 (if you’re interested, I wrote a Q&A post in response to […]
French Fridays: Buckwheat rolls with seaweed butter from My Paris Kitchen
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was an interesting once – buckwheat crêpes filled with seaweed butter, rolled and fried in a butter. Um, ok? Now, I’ve been to the Breizh Café of which he speaks in the recipe headnote but to be honest, I’ve never noticed the […]
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