'Nice' on Serious Eats

Culinary Ambassadors: Street Food in the South of France - Socca

This savory snack traditionally prepared in the south of France is made by mixing together a thin batter of chickpea flour, water, olive oil, and salt, all ladled onto a hot cast iron plate (ranging from dinner-plate size to more than a meter in diameter), where it is spread to the edges much like a crépe. It's then grilled in an oven (wood-fired being the preference) for 20 to 30 minutes, where it develops a nicely charred crust, and is then served by cutting it into strips. More

Photo of the Day: Ice Cream in Nice

I love the pre-formed balls of ice cream in Andreea's photo from her weekend in Nice. And check out those awesome flavors: tomato basil, rosemary, and black olive, anyone? Read more about Andreea's trip in her blog, Glorious Food and Wine.... More

J'adore les pizzas

Photograph from the New York Times We at Slice never went through that whole hate-the-French thing, but if you did, check this out: The French aren't so bad; they like pizza, too. And it looks like there's even such a thing as French–style pie. And we're not talkin' Stouffer's. Nice, France — FRANCIS CRESCI'S decision to ban mozzarella at the pizzeria he opened here in 1956 was less a matter of taste than conviction. It echoed the insistence of his grandfather, an immigrant from Umbria in Italy, that nary a word of Italian be heard in the family's new... More

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