This fricassee couldnt be more French, but its velvety sauce carries the flavor of a South Indian spice blend that has started to crop up on Parisian menus.
Grimes explores squashs more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.
Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance.
When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago....