Pasta with artichokes

This is a simple recipe which can be made quickly and easily any night of the week – selecting your artichokes is key, I sometimes use Globe artichokes, smaller and more tender, available at Trader Joe’s. Make sure the leaves are tightly bound together, not loose and falling off. I will assume you are acquainted with how to clean and prepare an artichoke.

Spaghetti alle Vongole

This traditional “Spaghetti with Clams” is a staple of Italian cooking – simple to make, the most important thing to remember is not to make it too soupy. This recipe is for 4 portions:
Ingredients:
3/4 Pound Spaghetti
1 Pound Manila Clams – I prefer the smaller the better, they are tastier and less rubbery.
Olive Oil
3-4 Cloves of garlic crushed.

The perfect Paris bistro

There are plenty of terrific bistros in Paris – believe me I know, I have been to many of them. However, time after time, I return to what I consider the perfect bistro experience – Chez Georges in the 2nd arrondissment, on 1 Rue du Mail – right off Place de la Victoire.

Good food but no soul

Mega – resteraunteur, Charlie Palmer has opened his newest enterprise at South Coast Plaza, in Costa Mesa, California. So, as a long time OC resident, I thought it dutiful to go try this new extravagant establishment to see if it added some quality to the sorrowful Orange County restaurant scene.

Anthony and me

Several years ago I wrote a brief article for my then new blog. www.dinewithjb.com, about Anthony Bourdain. I felt an instant kinship with his man, whom, under different circumstances I may have become very good friends with if I had just turned the right corner at the right time.