Tian is the word for both the the dish itself and the pottery casserole in which this dish is cooked. My friend and cookbook author Lucinda Scala Quinn (Mad Hungry), summed up the dish perfectly: She said the best ones should have too much oil, enough salt, and a long cook time. In other words,… …read more
On a recent stroll through the Canal St. Martin, I stumbled upon the new coffee and concept shop Residence Kann. The cute, modern space, tucked off the canal on rue des Vinaigriers, boasts comfortable furniture, highly curated tableware, and a cozy backroom perfect for meetings or a quiet moment. …read more
