not drinking poison in paris

Chef Edward Delling-Williams is a key figure in the diaspora of mostly-Anglophone chefs emanating from the kitchen of restaurant Au Passa...

By way of introducing a series of posts about sherry and various visits to Andalusia, I thought I'd relay a conversation I recently...

Like any frequent host in Paris, I've learned to grin vacantly through inarticulate endorsements of "little neighborhood bistro...