I am a food enthusiast living in Paris, France (UPDATE: now in the NYC area!!) and the author of Swirl & Scramble:

  • Website
  • Location: France
  • Favorite foods: I have favourite ingredients: chocolate, olive oil, fresh herbs, onions, garlic, eggplants, zucchini, cheeses, fishes + seafood.
    Cuisine type: Mediterranean, Indian, Thai and I think French + German pastries are delish.
  • Last bite on earth: I realize my answer to this question would change on a daily basis!

Latest Comments

Cook the Book: 'The New Persian Kitchen'

Sumac for sure (no wonder it's such a popular response!) which I sprinkle on pretty much anything! But ESPECIALLY fabulous on freshly fried falafels (makes a huge difference, trust me!) and Pomegranate molasses (which I use in "mouhammarra" a kind of red bell pepper/walnut spread)

16 Recipes For Your Thanksgiving Leftovers!

any pumpkin left over? this is a superb dish to make, easy, healthy and potentially aphrodisiac (thx to the ginger & mussels) Pumpkin Ginger Soup w/Mussels and a drizzle of Safflower Oil

What's Your Go-To Company's Coming Dinner?

any pan seared fish or seafood (salmon, shrimps etc). takes minutes literally.
accompany with a garlic, lemon & fresh herb pasta and some rocket salad. glass of white wine. done.

Fruit You Loathe

@omnomnom: thats how i eat kiwis too :) easiest fruit to eat IMO!

@missmochi: is the skin even digestible? i would had never thought to eat the fuzzy too! interesting!

Fruit You Loathe

bananas bc they leave a dry sensation in my mouth
pears- but am starting to appreciate them more.
otherwise all fruits are awesome :)

The dilemma that is Apple Pie

ouh i really like the balsamic addition. lovely.

TV chef's. How have they inspired you?

And I also enjoy watching Alton Brown because of his scientific approach.

TV chef's. How have they inspired you?

The only TV chef that has ever inspired me and for whom I truly have respect is Gordon Ramsay. Even though he may be equally famous for his raging temper, I really do appreciate his healthy attitude towards food. Everything always seems "balanced" in his dishes. Taste reigns and he doesn't overcomplicate things. I've tried many of his recipes and they are succulent- it's about pleasure and I never have my last bite thinking that now I'll need to nap and digest.
He has a deep and disciplined understanding of food & beverage, and before being a TV chef he is a professional, talented chef first and foremost.

Overloaded pomegranate tree...

At home we have a tradition of using them in spinach pies (use puff pastry or phyllo- both work)! We mix spinach, pomegranate seeds and walnuts all together, it's delicious!

Lunch in Soho

TARTINERY, albeit in Nolita-but really borderline Soho-is great! French casual modern brasserie with fantastic open faced sandwiches.
209 Mulberry Street

Brunch in Hell's Kitchen

I was going to say Marseille as well, although Ive only been there for dinner and what an unexpected surprise, a delightful experience! I don't recall seeing unlimited brunch on their menu...but if their brunch is as good as their dinner, then I'd say go!

Where is the Best Pizza in Naples, Italy??

Da Michele for sure. You will eat marvelously well in Napoli. And sometimes the best dishes are ridiculously cheap. Some of my favourite recollections where:
The pizza (Da Michele)
The mozzarella (coming back home made me think "what have I been eating all this time?!)
The gnocchi (I had the best in my entire life at a local spot, 4 euros/dish)
The sfogliatelle (a must try)
Arancini (although even better in Sicily)
The cheese- all of them.
And how can I forget: the coffee!!

I would also certainly recommend that you bring back some chocolate Torrone. There is a thin, crunchy kind which is divine! I have a hard time forcing myself to stop eating it :)

Ice cream flavors that go well with pie?

fior di latte
nougat (not sure if this is common here)
rum raisin (is this common in the US? it's a popular flavour in France and goes so well with pies)

I just can't

cheese, chocolate (obvious)
vegetables (less obvious- but im a sucker for vegetables!!)

Jello Pudding in cake recipes?

thanks guys, well ive seen recipes in both although more in boxed cakes. Although Im not a fan of boxed cake mixes, I'd be willing to try just for the sake of experimentation!

35 Pumpkin Recipes We Love

Wow all this delicious orangeness. I made pumpkin jam recently- is this something not common in the US? (from what I seem to be noticing)?

Staff Picks: What Do You Eat When Nobody's Looking?

oh man, having lived for such a long time in France, my weak spot is definately "creme de marrons" (which is sweetened chestnut spread/puree- the same thing that the swirls on a mont blanc dessert).
best thing ever: a crepe with creme de marrons, nutella & whipped cream.

also left over pizza- a classic :)

Market Scene: Spring Onions, Strawberries, and Artichokes at the Santa Monica Farmers' Market

wow, i never get to a farmer's market early enough to get a hold of vegs like these!! by the time im there all that's left are apples & turnips!!

Cereal Eats: Can We Talk About Weetabix?

growing up in Europe, I used to eat these ALL the time as a kid- sometimes w cold milk, sometimes w warm. I also used to add honey & raisins for a sweeter twist- so simple, but mm so good.

Then a few years ago they launched "bite sized" Weetabix that you could get away with eating straight out of the box, without the milk (that was not the intended usage, but I ate them like that anyway, like cookies).

A Tour of Kalustyan's, the Indian Specialty Food Megastore

isnt this the craziest (in a good sense) food shop in the city? i love it! its like disney world for the food curious :)

Junoon: Is Fine Dining Indian Worth The Price of Admission?

I had been counting the days to check out Junoon after I heard they were opening. When I finally went, I wouldn't say it was a disappointment, but it was definitely below my expectations. I realized the price was not so much about the food, but more about the space, service, etc etc. But certainly not for mind-blowing food.

For that same price tag, I've had a far, far better experience at Tamarind (the Tribeca location).

French Onion Soup?

Tartinery in Nolita (209 Mulberry St). Authentic French eatery. Try their French onion soup 'Soupe a L'Oignon Gratinee'

Black and White appetizer?

- Crostini with Lucious black olives & feta cubes
- Anything with black olive tapenade
- Squid ink pasta, black bean pasta, black quinoa..lots of dark coloured carbs out there.
- Black bean hummus

- White marshmallows dipped in white chocolate and coated in shredded coconut
- Chocolate whoopie pies with a white coloured filling
- Meringues with whipped cream & blackberries
- Bowls with licorice & marshmallow candies to nibble on
- Bowls with yoghurt coated pretzels, nuts, etc...
- Marble cake

Is the physical cookbook here to stay?

I think cookbooks are here to stay...everytime I walk into a book store, I get the feeling the cookbooks section gets bigger and bigger...

However personally I prefer searching for recipes online vs buying too many books.