This week has been, culinary speaking, splendid!

It started early on in NYC with a dinner at Megu. The star of the night, a dish of scallops in Teriyaki & Foie Gras sauce: So rich, so soft and silky. I’ll have to try to make it one of these days.

Then, back home, as I was grocery shopping, I found passion fruits. I just love passion fruit and when they have them, I can never resist the urge to put … Click here to read the rest of the article