Passing through the endless aisles of Auchon on a Saturday morning a few weeks back, we collected essentials. Yoghurt and butter, milk and coffee, laundry detergent and Brita filters, salmon and steak. But when we got to the poultry case, a cellophane-wrapped package of flesh caught my eye. On a styrofoam tray 3 x 2…

There’s an epicerie fine called Rock du Palais literally right across the street from my apartment. It’s become my go-to on on those nights I plan to spend dabbling in the canned-and-jarred chapter of France’s inexhaustible cuisine. They have all kinds of great stuff there: duck foie gras, duck magret with duck foie gras, duck…

When I took my guy to Barcelona’s only Hungarian restaurant, Hungaryto, a few months back he made very clear his favorite dish of the meal: Harcsapaprikás túróscsuszával. This is catfish cooked in a creamy paprika sauce, served with a side of pasta turned in Hungarian sour cream (tejföl), ewe milk curd (juhtúró) and crispy pieces of smoked fatback (szalonna). He learned the…

A man recently asked me what my top five favorite foods are, given that I absolutely had to choose. After breaking it down for him by cuisine, dish and ingredient, I realized that I had overlooked something that I actually eat a ton of and crave very strongly when it is for some reason not…