(UPDATE: Café des Musées changed owners in the Fall of 2014 and I’ve heard mixed reports from locals and visitors. I haven’t been back since the change of chef and ownership but from all reports, it is a completely different restaurant and you should not expect to find the same dishes as noted in this post.) Located a few blocks north of the historic place des…
There something about this restaurant… …that makes me rather nervous about eating there.
The French like chocolate as much, or even more, than the rest of us. That includes Clotilde Dusoulier, who writes the blog Chocolate & Zucchini. If you’re a reader, you’re privy to her charming stories about her life in Paris accompanied recipes. And you’ve also likely heard of her book: Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen. Turning the pages and reading about her life…
Frequently, bakers and ice cream-lovers will find themselves with a few too many egg whites. So what to do with all of them? If you’re not sure what to do with them right away, egg whites can be frozen. I usually freeze them in specific quantities (i.e.; 1 cup), and label them as such, since there’s nothing more infuriating than needing 1 cup of egg whites…
Since I can’t hack Ikea, it’s nice to know others can. Unbaffling those French cooking terms. (Merci, Kate) What? No camera? Oy! Ugh! 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…
[Update: As of 2017, this address is now a branch of the famous Poîlane bakery.] I’d like to introduce you to someone you may not have heard of: Véronique Mauclerc. But I hope on your next visit to Paris, or if you live here, you’ll make the trip to see her gorgeous and very special bakery. Early each morning at Véronique’s boulangerie in the 19th…
Although each year it’s getting harder and harder to remember that far back, I still recall when I was younger, during summers where I grew up in New England, we’d head to the dairy store for ice cream. Often I’d order pistachio; the vivid green color and the crunchy bits of pistachio were somewhat exotic to me. As I grew up, I learned the truth…
A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here are a few tips that I follow when buying, using, and storing oil: 1. Keep olive oil out of the light. You may have spent a lot of money on your oil and you want to look at those pretty labels lined up on your countertop. But light destroys olive…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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