Recently in Food Markets category:

I’m very lucky that I live just one block from the biggest outdoor market in Paris, the Richard Lenoir Market. Beginning at the Place de la Bastille and radiating northward, Sunday is a particularly lively day, since almost all other shops are closed in Paris on Sunday. I guess the alternative, going to church, is a less-popular option here, even in this predominantly Catholic country….

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Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

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Have you ever tasted passion fruit? If not, I suggest you do as soon as possible since now is their primary season in many parts of the world. If it’s your first taste of this amazing fruit, you’re in for a real treat. Slice one in half and spoon the seeds and pulp right into your mouth. That explosion of flavor is indescribable; a melange…

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Roquefort cheese is produced in the southwestern region of France and is designated as AOC, the first product ever to do so in 1925, and is a designation meant to denote quality and provenance from a certain region made in a certain manner. Cheese experts (and me) agree that Roquefort is one of the top, all-time-greatest cheeses in the world. And I was excited to…

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Winter Fruits

Pears Good pears are in danger of disappearing. The best-tasting varieties (Comice, Bartlett, and French Butter) become easily bruised as they ripen, so large stores are reluctant to carry them. So what can you do? Buy them when you see them. Don’t be afraid to purchase rock-hard pears of these varieties: unlike most other fruits, pears don’t ripen well on the tree and should be…

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Yes, that’s a few slices of my pain aux ceriales from Le Grenier à Pain paired with some delightful cheeses that I discovered when visiting one of my absolute favorite fromagers here in Paris this morning. Disclaimer: I confess to a secret and unfulfilled ambition. Except for working outside in the icy-cold winter and freezing my bourse off, getting up at a godawful hour, and…

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“Adam knows what he did, and that’s all I’m ever going to say about it.” -David ‘Paris’ Lebovitz Watch David and Adam à Paris…

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Tiny little heads of cauliflower, no bigger than a dolls-head. These were the most colorful I’d ever seen in magnificent shades of vivid purple and deep orange. Although America is known as the land of HUGE food, these tiny baby carrots are tender and very sweet. My first week as a cook at Chez Panisse, I spent a few hours peeling a case of them…only…

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At my local marché this week… Grown in Brittany, one of the weirdest vegetables found in France is Romanesco, a relative of broccoli. It’s cooked the same way, a la vapeur, simply steamed and tossed with a pad of rich French butter. Sand-grown carrots are sweeter (and dirtier) than ordinary carrots. French (and American) cooks can find lots of thyme at the markets, which is…

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