Part II French Potatoes...and a bit of Globalization

What makes French potatoes so good?  Well, no, of course it's not the dirt...it's the fact that they are freshly dug! Part II  Frenc...

Just in Time for Thanksgiving!

 Just in Time for Thanksgiving:  Crystallized Ginger and Black Pepper Pumpkin Mini-Cakes and High Altitude Baking Adjustments by Victoria Ch...

Carried Away: The Lights of Istanbul

Carried Away:  The Lights of Istanbul by Victoria Challancin The twinkling spots of color, the fragmented light, the sheer imagination, the ...

Recipe: An Easy Egg Curry

Recipe:  An Easy Egg Curry by Victoria Challancin Like a perfect storm the elements converged to create this dish:  A rare blustery San Migu...

French Apéritifs and a Recipe for Kir

French Apéritifs and a Recipe for Kir by Victoria Challancin I am a bit of a lightweight when it comes to alcohol.  Always ...

French Potatoes: Why Are They So Good?

French Potatoes:  Why Are They So Good? by Victoria Challancin  It's the fat.  OMG.  It's the FAT! Want to eat roasted potatoes with...

My New Favorite Dessert: Künefe

My New Favorite Dessert:   Künefe by Victoria Challancin My love of kunefe isn't new, but my rediscovery of it is.  When I lived in the...