Fish and chips are traditionally beer-battered or deep-fried, and there’s nothing wrong with that. But I wondered: How about fish and chips made on a barbecue? Josephine, an Australian who knows a thing or two about grilling, took her assignment…
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As I spend time in Europe this month, I am permanently amazed at the beauty of the fresh produce markets here; each new one surprises me with color and ingredients I can’t find anywhere else. While I enjoy Paris, Josephine…
Read more…A few weeks back, Josephine emailed me from half way around the world to say she liked Eat Boutique. I thanked her, of course, and we started an email correspondence about her lovely food photographs. This newlywed is from Sydney…
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