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Echaudé

Fun-paqued cooking from the Middle Ages

The Échaudé takes its name from the French and means, literally, “scalded”. Hurled briefly into boiling water before being chucked into a hot oven, this Easter speciality (hence the awful...

Radicchio tardivo di Treviso: Treviso, Italy

Tardivo magnifico: worth the wait

Radicchio tardivo is a subspecies of chicory, and owes its striking colour to Francesco van den Borr, Belgian agronomist and inventor of the imbianchiamento technique, which uses scalding spring water...

Ambassador taxis, India

Death is Certain:
  notes from an Indian road trip

  Only Death is Certain Paradoxically, although nearly everyone gets sick in Delhi (myself excluded – I got sick a week after I left) it’s easy to eat healthily. Fruit...

No Shit

This morning I got a lesson in LETTING GO, when an opportunistic taxi driver relieved me of 350THB for a 60THB ride. Even though I followed my concierge’s warning, taking a...

 
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