From the Archive
Notes, stories, and the occasional ode to a snack.
Things worth keeping from a few years of sending newsletters.
Steak Diane: A Signature
The dish has a fittingly murky origin story. Bar Diane's take on Steak Diane, finished with chef Jorge Rico's signature sauce Diane and crispy potato strings, is a clever, grounded take on a bistro classic.
Panisse: The Snack We Get Asked About Most
Let's talk about panisse.
It's one of the dishes we get asked about most, which makes sense, because unless you've spent time eating street food along the southern coast of France, you may not have encountered one before. Panisse (pah-NEESS) is a chickpea fritter from Provence, most at home in Marseille, where vendors have been frying them to order for centuries.