En 1974, la maison de couture Yves Saint Laurent, située depuis sa création en 1961 au 30 bis rue Spontini, s’installe dans un hôtel particulier Second Empire au 5 avenue Marceau. Pendant près de trente ans, Yves Saint Laurent y poursuit l’œuvre entreprise…
Un dip idéal pour les apéritifs dinatoires et les pique-niques estivaux.
Be merry in the lively heart of Napa Valley.
Ah, it's Friday. Let's take a moment, take a deep breath and know that the weekend is upon us and we made it thru the week. (Pause for a moment of reflection). Ok, much better! So what is on your agenda this weekend? Perhaps some apple picking, shopping, chores around the house or just simply
From fine dining stars to spicy fried chicken, these restaurants make wine country a world destination
‘Saint Rémy de Provence, a town filled with culture and art dating back to the ancient Romans yearns to be discovered with its provencial charm’ The drive to this quintessential provinc…
3 manières de réinventer le chou-fleur avec ces bouchées barbecues santé et savoureuses.
Adapted from Just Cook It! by Justin Chapple The original recipe called for 3/4 teaspoon (each) garlic powder and onion powder. I went with fresh garlic and a shallot. Using dried garlic and onion will give it that "classic" flavor that many are probably familiar with, so that's an option if you want to use those. I also perked it up with extra herbs, a dash of Dijon mustard, and some lemon juice. And I've also made with a little minced anchovy whisked into it. (1 to 2 small filets.) Not everyone loves those, so I didn't include them in the recipe, but in the same way they add a slightly salty umami flavor to a good Caesar Salad, they do the same here. Feel free to use another sharp herb in place of the fresh dill, such as tarragon or chervil. To make this more of a complete meal, you could add cubes of grilled chicken or shrimp, little balls of mozzarella, and/or cherry tomatoes.
