The humble chitlins—or chitterlings as some prefer to call them—hold a special place in my heart. When I was just seven years old, I stood on a wooden stool in my grandmother’s steamy Mississippi kitchen, watching her meticulously clean and prepare these treasured morsels for our New Year’s Day celebration. “This dish ain’t about shortcuts,” … Lire plus
There’s something truly magical about a properly made moussaka. I still remember my first taste during a summer in Santorini, watching the sunset paint the white buildings golden as I savored each bite of this layered masterpiece. The Greeks have gifted us one of the most satisfying casseroles ever created – a perfect harmony of … Lire plus
The steam rising from a bowl of properly made pho carries me back to my first culinary journey through Vietnam. I was 27, fresh from my stint at a Michelin-starred kitchen in Paris, and absolutely humbled by the depth of flavor achieved by street vendors with nothing more than bones, spices, and time. What fascinates … Lire plus
The aroma of lamb slow-roasting over open flames takes me back to summers in Provence, where my grandfather would set up his rotisserie in the garden. “Le secret est dans la marinade,” he’d whisper while basting the meat. Years later, when I discovered Istanbul’s vibrant street food culture, I was struck by how kebabs—though born … Lire plus
The first time I encountered tartiflette was during a ski trip to Haute-Savoie when I was just nine years old. After a day on the slopes, my uncle François served this bubbling potato dish that seemed to warm me from the inside out. “C’est la magie des Alpes,” he whispered – the magic of the … Lire plus
The aroma of Coq au Vin takes me back to my grandmother’s kitchen in Burgundy, where Sunday dinners were an all-day affair filled with laughter and wine. I remember standing on a stool at age seven, watching her deglaze the pan with a splash of Cognac—the spectacular flame that erupted taught me my first lesson … Lire plus
The first time I encountered A5 Wagyu was during my apprenticeship at a three-star restaurant in Tokyo. My mentor, Chef Tanaka, unwrapped a deep burgundy slab marbled with snow-white fat that resembled an abstract painting. “JP,” he said with reverence, “this is what happens when beef becomes art.” That evening, I learned that cooking such … Lire plus
The Art of Grilling: How to Cook the Best Steak on BBQ There’s something magical about the sizzle of a perfectly marbled steak hitting a hot grill. The aroma of smoke and beef mingling in the air, the anticipation of that first juicy bite – it’s a sensory experience that takes me back to summers … Lire plus
The Art of Grilling Wagyu A5: A Culinary Journey Picture this: a balmy summer evening in Kobe, Japan. The tantalizing aroma of sizzling beef wafts through the air as I stand beside a seasoned teppanyaki chef. His hands move with practiced precision, coaxing out the flavors from a cut of meat so marbled it resembles … Lire plus
The sizzle of a perfectly marbled T-bone hitting a scorching hot grill is music to any carnivore’s ears. As a chef who’s spent countless hours perfecting the art of steak, I can tell you that mastering the T-bone on the BBQ is a game-changer for your backyard cookouts. Today, I’m excited to share my secrets … Lire plus