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Permanent Hunger by Marilyn Zakhour is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
Based on a work at www.permanenthunger.com.
Shopping for food in Paris
Ten years ago, if you asked me about Paris I would’ve gladly told you how much I hated this city. I would’ve said it had no soul, that people were cold and obnoxious and that the whole city and its inhabitants mirrored the cold perfect...
Pommes de Terre Forestières
For those of you who are faint of heart, please refrain from making this recipe. You may even want to consider not reading this post all the way through. Also, consider yourselves warned, looking at the below images may increase your cholesterol levels. This week...
Roasted Lamb Shanks with Parsley and Garlic
I’m a big fan of meals that are cooked in the oven because they tend to require less hands-on preparation and cooking time. This week-end a family friend taught me how to prepare lamb shanks faster than it takes you to say it. 1/ Ingredients:...
My Grandmother’s Sfouf recipe
After raving about my Grandmother’s Sfouf in the Montreal Checklist I am going to share her recipe with all of you. I’m not a very accomplished pastry chef myself. The closest I’ve ever come to making a cake is Banana bread (or in darker days:...
Decorating Easter eggs the old fashioned way
So it’s that time of the year again, the time of the egg battles. Growing up, I have to admit, the egg taping contest was my favorite thing about Easter. My mother was always very good at picking the winning egg. It had to be...
Food checklist – the Montreal edition – 10 Foods you have to have while in Monty
I have been coming to Montreal every year since I was two, and over the years I have built a food checklist of things I have to have in this wonderful city in order to feel like the trip was worth it. Most of my...
Le Mandarin Oriental, Paris : Lunch at Le Camelia
If you open the Curnonski or Escoffier cook book, you’ll find sophisticated complex and rich meals that combine tradition and the know how of a skilled chef. It’s tasty, its heavy, it bears a very long complex name. Great Chefs like Alain Ducasse for example eventually...
Bistronomy in Paris: a diner at Le café qui parle
Some years ago, something terrible happened in Paris: every restaurant owner decided Fooding, the concept invented by journalists Alexandre Cammas and Emanuel Rubin to express the liberation from conventional gastronomie and embrace a creative world inspired fun food experience, was in. This gave birth to the...
Zabad
About a year ago, I was having a conversation with my friend Cyril about what it would be like to revisit Lebanese cooking with a modern approach. Someone we knew had been approached by a promoter to create a new concept of Lebanese cuisine. I...
My week in food – #09 – February 27 to March 4
My two favorite meals from the past week: Yummy Japanese at Sushi Bar Transcending Lebanese at Zabad
