What’s up with all the soft, pale baguettes appearing in Paris? A few years back, when I moved to the Bastille, my local boulangerie made the best baguettes I’ve ever had. Each baguette was a revelation. If I was lucky to get there at just the right time, I would be handed a still-warm, slender flute of bread. I’d rip off the end as soon…

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Tang Frères

Spiky, very aromatic durians at Tang Frères, the giant Chinese supermarket of Paris. Tang Frères 48, avenue d’Ivry, 13th Tel: 01 45 70 80 00 Mètro: Porte d’Ivry

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Homemade Rocky Road, from The Great Book of Chocolate, Enrobed in Tempered Chocolate How do you temper chocolate, and why do you do it? The short answer is that chemically, chocolate is composed of lots of different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If…

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Well, I’ve learned a couple of intriguing things lately. One is something I’ve known for a while: when I get obsessed with something, it’s all I can think about for days and days. And all I’ve been thinking about is popcorn in it’s most recent incarnation chez David, as golden, buttery, sweet and crispy Caramel Corn. I’ve learned so much about America’s favorite snack (it…

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“Without ice cream, there would be darkness and chaos…” -Don Kardong 1976 Olympic Marathoner

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Ladurée

Ladurée makes what I consider the best macarons anywhere. And apparently so do many others: the four shops of Ladurée in Paris sell 12,000 macarons each day, over four million per year. Many Americans raise an eyebrow when confronted with their first French macaron, since macaroons in the US are normally chewy, egg white-based cookies heaped with shredded coconut. But both the French macaron and…

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I tried various recipes of for caramel corn, some came out too dark, some not dark enough. So I worked and worked, until I settled on this one. Caramel Corn Adapted from Epicurious Special equipment: a candy thermometer Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels,…

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Raimo

Raimo…Glaciers depuis 1947 Raimo 59-61 Boulevard de Reuilly Tel: 01 43 43 70 17 Mètro: Daumesnil For a listing of ice cream shops in Paris, check out Les Glaciers of Paris

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One of the great things about having a food blog is that instead of doing something productive (like, perhaps, work on your next cookbook, for example…) I scan what others post then immediately hop on the mètro and whiz over to the newest and most exciting pastry and chocolate shops in Paris at a moments notice, sans hesitation. When Louisa posted about discovering a new…

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