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A Tour of Jean-Georges Kitchen

Knowing the right people makes all the difference.  And in the food world, it’s even more important.  You can score the best reservations, have free meals, drink fine wine and occasionally get a tour of the kitchen. In preparation for my Paris excursion, I was fortunate enough to have an inside view of the kitchen…

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Another Take On Beer Can Chicken

Memorial Day, the unofficial start to summer, has passed.  Grilling season has begun.  And now it’s time for quick and easy weeknight dinners that don’t heat up the kitchen.  One of my favorites is my version of “beer can” chicken – which happens to be one of the first recipes posted on EDA.  But I…

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Pan-Seared John Dory

“Do you want skate again or John Dory?” I asked Kyle.  “John what? Isn’t that a restaurant?” was his response.  My choice was obvious. No, we weren’t eating at April Bloomfield’s oyster bar of the same name at the Ace Hotel.  Instead, I was cooking John Dory since (a) I’ve never made it before, (b)…

Our campsite

Caving in Vietnam

Since The New York Times listed Vietnam’s Son Doong Cave – the world’s largest – as a top destination for 2014, visiting Phong Nha National Park and the surrounding jungle have quickly become a must for many travelers.  Currently, Oxalis Adventure Tours (www.oxalis.com.vn) is the only company authorized to tour Son Doong and can take…

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In Search of the Best Bahn Mi in Saigon

Just as in Hanoi, I had little interest in experiencing the bustling city life of Saigon – except for the street food.  Pho was my vice of choice in the North- and bahn mi was what I was intent on eating here.  And I wasn’t disappointed. Before the trip, I researched where to go: checking…

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Spicy Parsley-Scallion Pesto

In the Phong Nha region of Vietnam, they serve a spicy green sauce with BBQ pork.  Ingredients include Vietnamese coriander, garlic, lemon leaves, lemon zest, hot pepper and sugar.  Its spicy and sweet: a perfect combination. I wanted to recreate the flavors but didn’t have access to lemon leaves.  And since I had a ton…