Since I can’t hack Ikea, it’s nice to know others can.

Unbaffling those French cooking terms.
(Merci, Kate)

What? No camera?



Learn French—plus vite.

She’s ticklin’ my ribs.

Do I have to get blamed for everything around here?

The French smoking ban ain’t gonna be such a killer after all.

I am not a stalker.

Too beautiful to eat.

Play-by-play at The Fat Duck.

Teddy-Bear Tiramisù!

They don’t sound so good to me, either.

Breakfast Ice Cream?

Middle Eastern Ice Cream?

BlUBEbrries do exist.

A perfectly divine way to use up my leftover mascarpone.

Brett’s Big Rig Jig

Why we go. And why we come back.

Some say the best chocolat chaud in Paris.

Ruhlman’s Smack-Down.

And those rugby players are sure heating things up around here…
(Note: PG-13)

Never miss a post!


  • September 8, 2007 2:16pm

    Thanks for linking to our post about the Fat Duck! I’m glad you enjoyed it. There are some great links here to explore!

  • September 8, 2007 7:42pm

    David, thank you so much for linking to my post on ube ice cream and blueberries. Your book was a great inspiration!

  • September 8, 2007 9:20pm

    Hey man, thanks for the link!

    Back soon to la Capitale!

  • September 9, 2007 1:09am

    Thanks for the great links! While I am here I have a question for you. What home ice cream maker do you recommend? I have two delicious batches of ice cream ready to spin and neither of my machines are working to my liking. Thanks in advance.

  • September 9, 2007 2:03am

    Ashley: You might be interested in the post I did about choosing an ice cream maker: Meet Your Maker.

    Happy churning!

  • September 9, 2007 3:40am

    Merci for the link! ESP must be in force across the arrondissements. Stay tuned!

  • September 9, 2007 8:01am

    and i wish i can cook!
    thanks for the link.

  • September 10, 2007 2:11am

    I love when you do posts of links. Thanks for the interesting reading (and watching…) :)

  • September 10, 2007 12:30pm

    Hehe, I know you’re not a stalker…it was just my wishful thinking! :)

  • September 10, 2007 5:00pm

    Ohhh, I’ve made the Cinnamon Toast ice cream from Gourmet. It’s buttery and lightly spicy with a bit of a crisp crunch to the toast (I did use whole wheat bread, since it was all that I had.) It’s different. I don’t think I’d make it more than once or twice a summer.

    That said, I waxed poetic about your cheesecake ice cream on my blog. It is heaven in a cone.