These green olives have been allowed to forment before being soaked in brine, rinsed, and covered with freshly cold pressed extra virgin olive oil.

I had these razor clams a few months back at Recette in the West Village (the old Jarnac spot). They were deep fried and served with a sweet and sour dipping sauce. Like really fancy clam strips.

Thick homemade noodles with a gamey hare sauce at La Campana in Rome.

Braised, fried, or sauteed with entrails are just a few ways to enjoy Roman artichokes. Find out everything you need to know about enjoying Rome’s noble thistle in my post on the NY Times In Transit Blog here.

Who would have thought that octopus, beans, and ricotta cheese could harmonize so perfectly. Throwing out the old Italian rule never to mix seafood and cheese, Chef Francesco Mazzei of L’Anima in London combines these three (more…)

I have just returned from London where I shamelessly gorged myself on all sorts of delicious and magical foods. I certainly didn’t achieve all of my culinary goals, but I did put a good dent into my interminable list of places to eat before I die (more…)

Technically called “New Tayyabs”, you can call this famous (and justifiably so) Pakistani restaurant in East London just plain Tayyabs. The “new” bit refers to its expansion from its original 1974 dimensions. Regardless of the added (more…)

Yesterday I indulged in another stellar fish and chips plate at the Greenwich Union. It was so crispy, meaty and juicy. I’m pretty sure this is what the Food Standards Agency had in mind when they decided to crackdownon the UK’s most famous dish.

My first formal introduction to Roero Arneis was at Cantina Vietti in the summer of 2006. I was in the Langhe region of Piedmont researching food and wine and I arranged a visit to the cantina in Castiglione Falletto. When we (more…)

Yesterday I had one of the best lunches maybe in the history of mankind at Galvin La Chapelle. This converted Victorian school chapel next to Spitalfields Market in London serves impeccable French dishes like lasagne of Dorset crab in a velouté of (more…)