I send out a newsletter several times a year and if you’d like to be on my mailing list, and get bonus recipes, stories, photos, and first notification about tours and books, sign up here and you’ll receive the next one when it’s sent. I use an opt-in system so you’ll receive a confirmation e-mail so that you can confirm that you are really you…
Clotilde Dusoulier is the ultimate Parisian insider, one who shares her tasty tales of life in Paris on her blog, Chocolate and Zucchini. In this very handy guide, a native Parisian happily leads us around Paris, taking us from little-known specialty food shops and classic bistros to authentic Japanese noodle bars and venues for wine tastings. One of my favorite parts of Clotilde’s Edible Adventures…
At long last, after plenty of tinkering, I decided to lighten things up with a relooking, as they say in France, with a fresh, brand-new design for the site. The new look is easier for you to read and more organized. There’s less-distracting colors, and far more order.You’ll find the archives neatly-arranged and categories on my spiffy new sidebar, a better and faster search engine,…
You might think it was these gorgeous, glowing yellow limes… …which I’m not sure what I’m going to do with, but their sweet-tangy juice might make a refreshing summertime sorbet. Or a batch of frosty Mojito Granita? It wouldn’t be a stretch to think it was coming home with a just-roasted poulet crapaudine, a chicken rubbed with herbs, spices, and a generous amount for salt,…
I don’t like to make promises I can’t keep, and last week I promised myself that I’m going to eat pesto every day for the rest of my life. So far, I’ve made good on that promise. The only thing that might thwart me is a lack of big, copious bunches of fresh basil, which are a bit of a rarity in Paris. (Most of…
I recently read The Pedant in the Kitchen, which Michael Ruhlman also wrote up, and while I found it an enjoyable rant, one vexing thought that stuck in the author’s craw was recipe instructions that call for “a handful” of something. He didn’t know what that meant and wondered why recipes couldn’t be more precise. Writing a recipe that’s acceptable to absolutely everyone can be…
In the south of France, they’re pretty generous with les glaçons. It’s never any problem getting ice cubes, which are often brought to the table heaped in a bowl. And sometimes, they’re even already added to the carafe of rosé you’ve ordered, already for you. When ice is added to a drink, it’s called a piscine (pool) in France. Contrast that with Paris, where ice seems…
My favorite travel tip that I rarely advertise is to tell people I’m leaving a day prior to my actual departure. And tell them I’m coming back a day after I actually return. That way, I avoid all those last-minute crises as well as returning home and being slammed by a few weeks of backed-up panicky messages on my machine. I think everyone’s figured it…
“The great thing about socca,” Rosa Jackson told me, as we ripped into our second double order of the giant chickpea crêpe between us, “is that even if you’re not hungry, you can still eat it.” A few days later, while standing on the square in Vence, waiting while a young man poured chickpea batter onto a very hot oiled griddle, a timid young American…
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