Most Popular Recipes
When I was a kid, time seemed to have no end and waiting for anything felt like an eternity. Now, every passing year seems to come to an end more quickly than the blink of an eye. Already, this month five years ago, France became my new home country. A new chapter in my life was beginning, yet I was unprepared in every sense of the word for what was ahead of me. I had mistakenly assumed that migrating from one Western country to another would be a smooth transition. I was, however, in for a rude awakening.
The lazy dog days of summer came to an abrupt end as the French returned en masse from their annual month long respite in August. The concrete jungle is once again bustling and teeming with sharply dressed Parisians, while sightings of t-shirt and sneaker clad tourists have become few and far between. Everyone’s routine has eased back into its pre-vacation rhythm, and already, the daily grind has started to wear down many of the city folks. The sunny disposition that they came back with has long faded along with their over-bronzed tans.
Japanese fraisier is a much lighter take on the traditional French fraisier. It is composed of a couple layers of genoise, whipped cream, and of course, strawberries, whereas the French version is filled with a mousseline cream (pastry cream + butter). Check out this recipe from the 2015 issue of Fou de Pâtisserie.
Open the fridge in any Vietnamese household and you are sure to find a jar of nước mắm. I’m not talking about the pure bottled stuff, but rather the mix that accompanies many dishes on our dining table. It is often served as a dipping sauce for (eggrolls) or as a sauce drizzled over dishes, such as cơm tấm bì (broken rice with shredded pork) or bánh xèo (savory crêpes ).