My spicy sweet savory grainy smooth pungent award-winning Mustard book is on sale on bookdepository.com (24% off!) It’s only 11,31 euros and they ship worldwide for free. Get it for the mustard lover in your life. 
Hamburger game changer. Prepared these buns from a recipe of @theclevercarrot and what a revelation. I can’t ever go back to store bought burger buns. As if this was not enough I paired them with home made mayo and mont d’or cheese. If only we had French gherkins. We are ruined for other burgers forever. (I put nigella seeds on top, instead of sesame, for a Turkish touch). 
Find the intruder! We have been maturing and devouring these beautiful persimmons from the garden of @airin_fanini since the end of October 🙏 #cachi #persimmon #trabzonhurması 
Our hands cooked, baked and stuffed our faces also this weekend. Croissant trial of Luca #2 
A little snack to warm the spirit, a chocolate cake with 4 ingredients: eggs, butter, sugar and dark chocolate. Based on a recipe by @davidlebovitz with 1/3 less sugar. 
When life gives you lemons turn to art that gives you lemons...I wrote about why there were so many lemons in the 17th century Dutch paintings for @finedininglovers A little distraction from the news of today. Link in bio. 
I’m researching on Pythagoras and his vegetarian cult in southern Italy. It’s a fascinating detective’s job to try to find the truth about his version of vegetarianism, that he asked his followers to practice about 2500 years ago, among all that is written about him by his followers who came after, and by those who were against him and the Pythagorean way. This painting is from 1630 by Rubens and Snyders showing the man as an advocate of vegetarianism. It was painted at a time when myth and hyppocratic medicine still prevailed and before science and nutrition had anything to say about the topic. Isn’t it so beautiful? It glorifies fruits and vegetables. That’s I think how vegetarianism should be: encouraging us to eat vegetables, more than discouraging us from eating meat. 
Home is where your yeast blooms. 
I would have been in Paris last week for my food writing class at Le Cordon Bleu. I would have booked a hotel with no breakfast so that I could go out in the morning and grab a croissant and a pain au raisins at a bakery around the corner... Instead, this is the only viable option right now: if you can’t go to Paris bring Paris home and bake some viennoiseries! I love pain au raisins almost as much as a croissant. Its success depends on good lamination (sandwiching butter in between sheets of dough, in many many folds) so in essence it’s like making a croissant = complicated! For these I used the left over croissant dough Luca made yesterday 😌They are not quite as crispy and flaky as Parisian versions but the cream filling and Grand Marnier soaked raisins worked wonders and the house smells like a Parisian bakery. 😋