Tag Archives: food philosophy

Marrakesh Meandering

Cruciferous vegetables, chicken suprême, lemons, tomatoes, olives…unlikely combinations, but legit ingredients all in Daniel Bouloud’s tagine recipe. We were wondering about a mid-autumn Sunday dinner when thanks to Sam Sifton’s recent New York Times article, everything fell into place. By … Continue reading

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Eat it

Recently we had an inquiry asking us for our food philosophy. After giving it some thought here’s our reply. When we are in season and with some exceptions for things like coffee, tea & rice we aim to plant it, … Continue reading

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