Recently in David’s Favorite Posts category:

It’s interesting reading some of the talk regarding if the internet is ready to replace cookbooks. Sure, there are people furiously clicking around wherever they can for a chocolate cake recipe. And there are hundreds of thousands of chocolate cake recipes that you can find using a search engine. But to me, that’s not enough. When I want to spend my precious time and funds…

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One of my great joys in life in in-room coffee. Hotels do a lot of head-scratching things, like inventing ‘turn-down service.’ Aside from a free piece of chocolate, does anyone like or want someone rummaging through their room while they’re out at dinner? Or the “hotel channel”, which shows and glorifies the splendors of your hotel, which is kind of silly since you’re already there….

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Before I started working at Chez Panisse, way back in the early 1980s, I didn’t really know all that much about the restaurant. Prior to moving to California, I’d read an article about “California Cuisine” and of all the places listed, the chef of each one had either worked at this place called Chez Panisse or cited it as inspiration. So I’d picked up a…

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Even if you’ve never been to Paris, it’s obvious that the city has a special allure that no other city in the world has, and a multitude of books get written about Paris by past and present residents. Readers look for answers to how French women miraculously stay so slender, or offer guidance for mastering the eternally sun-drenched foods of Provence (which don’t hold back…

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1. Mes 4 Croissants Poppin’ fraîche has gone global and even with over 1200 bakeries in Paris, why would anyone bother walk all the way across the street to get a fresh, buttery croissant in the morning, that only costs 90 centimes, when you can simply unroll a package of doughy crescents and never slip out of that comfy peignoir de bain? For all you…

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I don’t recall the first time I had Garrett’s caramel corn, but a few years ago I was in Chicago just before Christmas and walked over to the Michigan Avenue store. There was quite a line, and I was told the wait was two hours. “That’s just not possible!” I thought to myself. The line just didn’t seem all that long. But after twenty minutes…

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When I fell into blogging a while back, there were about ten people blogging about food. We were a fairly chummy bunch and met up for meals, swapped links, ideas, and technical tips as the medium continued to grow. It was all pretty small-scale until the whole thing blossomed into something that few likely would have predicted. For years I’ve generally shied away from giving…

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I’ve worked in the service industry since I was sixteen years old and realize how hard the work is, and how much the people who work in it are undervalued and generally underpaid. On a recent trip I stayed in quite a few hotels, a different one every day for a week, and realized they could be doing a few things that would make things…

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After spending a few mornings in the steamy, warm confines of the fruitières, where cheese making begins, I visited several of the fromageries, which are what they call the caves de affinage; the cavernous cellars where the cheeses are ripened.

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