Bois de Jasmin

Simple Bean Salad Recipe With Variations

Do you remember the scene from Amélie in which Audrey Tautou’s character delights in sticking her hand into a barrel of dry beans in her local grocery? I suspect that my supermarket might call for security if I tried to follow her example but I love the idea of such simple pleasures. Anyone who likes cooking knows that the enjoyment starts even before the food touches the lips. Long before I start preparing the meal—provided that I am not in a rush—I anticipate the textures and scents: the crisp sound of a knife cutting through an onion, the murmur of a pot of soup on a low flame, the bracing freshness of grated lemon peel. Even something as simple as a bean salad can be a gourmet experience.

Two Orange Salads Against Winter Blues

My appreciation of citrus fruit came not because of its taste but rather its aroma. As a child I shied away from acidic flavors and even the sprinkling of sugar over the orange slices my mother would prepare did not endear me to their sting of tartness. It was not until I started helping in the kitchen that I discovered the fragrant excitement of citrus zest. A grating of lemon peel over grilled chicken uplifted a familiar dish. Candied orange peels folded into oatmeal made my daily breakfast more memorable. Slowly I grew to love the acidity and to welcome the way it made other flavors shimmer. As I explored more, I discovered the pleasant bitter taste of pomelo, the floral richness of mandarins, the sultry complexity of Seville oranges and the piney sweetness of kumquats. Thanks to the constant development of new hybrids, the citrus family is large and varied, so I can make up for the years of shunning oranges as a kid.

Herbes de Provence and Escalivade Recipe : Scented Plants

by Elise Pearlstine

There is limestone all around shoving its way up through the grasses, shrubs and trees of the surrounding mountains and valleys. A breeze blows by with the scent of aromatic plants, clean, herbal and slightly astringent. Rosemary hangs over a rock wall by an old olive press that is preserved in a small roadside park. The large, lacy white flowers of Queen Anne's lace (wild carrot) poke their showy heads above the vegetation of the fields and sway in the breeze. I am disappointed that the lavender fields are few and far between along the main road but we spot a few and enjoy the hazy purple view.

Bold Flavors of Laos : Spicy Laotian Beef Salad (Lab, Larb Recipe)

by Katherine

Historian, researcher and writer, Katherine currently lives and works in Mumbai, India and travels widely throughout Asia. You can read further about her discoveries and adventures on her blog, Mumbai, Masala and More.

Much of Laos' culinary culture seems to take place outside.  Everywhere you go things are being boiled, stewed and sizzled in outdoor stalls.  A crepe maestro would be deftly rolling out the thinnest dough creation in the world over a giant pan (France's colonization of Laos has brought baguettes and European-style pastries into popular usage).  Eating is also communal; in the street, you can see people sitting around a meal served at the ka toke, the traditional low circular platform made of rattan where all the courses are brought out and eaten together. 

Musabbaha Whole Chickpea Hummus with Cumin and Parsley : Flavor and Fragrance

Hummus, a creamy paste of chickpeas and tahini scented with lemon and garlic, is rightly one of the most beloved Middle Eastern dishes. Similar chickpea pastes flavored with cinnamon, ginger, parsley and olive oil are mentioned in medieval Arab cookbooks as early as the 13th century. In recent years, hummus and baba ghanoush have become the emblematic dishes for pan-Middle Eastern cuisine. Yet, despite its ubiquity, when properly made, hummus offers one of the most comforting and satisfying dishes with its complex interplay of flavors and rich contrasts between spice, tartness and creaminess. In addition to the commonly encountered creamy hummus, Middle Eastern cuisine offers a number of interesting regional variations, out of which the Syrian-style hummus, musabbaha, is one of my absolute favorites.