Sublime

ARGENTINE CHORIPANES Split and toast small rolls on a griddle until brown. Cut chorizo in half, then in half lengthwise, and grill until caramelized and charred on both sides. Grill sliced white onions until caramelized and finish with a splash of balsamic vinegar. Put chorizo and onions on toasted rolls and slather with chimichurri sauce. (Process

With everything edible in France, certain areas have the reputation for producing the best—the best olives from Nyons, the best mustard from Dijon, the best melons from Cavaillon, the best cream from Normandy. The best truffles, it is generally agreed, come from the Périgord, and naturally one pays more for them. But how do you know that the truffl

DOMINIKA’S ARTICHOKE APPETIZER In a large bowl, toss marinated artichoke hearts, pitted Kalamata olives, capers, quartered tomatoes, and crushed garlic with white wine, olive oil, salt, and pepper. Spread out and roast on a baking sheet until tomatoes are tender. Drizzle with olive oil, sprinkle with salt, and top with torn basil leaves. Serve on t

The Left Bank is historically mesmerizing and sumptuous, but if you live on one side of Paris—say, on the Left or Right Bank—you rarely cross the river to visit the other side. Once you’re in a neighborhood, that’s where your life is. It helps to think of Paris as a collection of small villages bundled together, each one offering its own butchers,

PORTUGUESE SPONGE CAKE