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I’ve been scrambling to get caught up on, well…everything. Included on my sizable to-do list is a rather long blog post that’s hopefully going to be worth the wait. (Ya never know…) There are also a few tech issues behind-the-scenes here on the blog that need tending to, even though I’d rather be baking. There is…or was…a cashew brittle recipe that didn’t quite work out…

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Winter is just about here. And no, it doesn’t have to suck. True, there’s not much – if any – snow in Paris – which is something I miss. (When we’ve had it, it makes Paris more luminous and pretty.) But there’s no shortage of cold. In addition to being the time to unpack all one’s winter gear, and sadly pack up the t-shirts and…

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Thanksgiving is (kinda) just around the corner and you can check out this round-up of Thanksgiving Recipes here on the blog. Rather than getting all stressed out, though, maybe think of making less…and having more fun. As a French friend once told me, “We don’t go out to eat for the food. We go out to be with our friends.” Another friend in Paris told…

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This Friday, I’ll be in conversation with award-winning writer Michael Ruhlman at Archestratus books in Brooklyn on November 1st, from 6:30 to 8:30 to celebrate the release of his new book, From Scratch. Michael’s opus to home cooking extols the virtues of mastering basic cooking techniques, which means doable recipes for the perfect roast chicken, as well as traditional cassoulet, the ultimate BLT (with home-cured…

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On Wednesday, October 30th, I’ll be in conversation with Brad Thomas Parsons for his brand new book, Last Call: Bartenders and Their Final Drink and the Wisdom and Rituals of Closing Time. Brad is the James Beard award-winning author of Bitter and Amaro, and we’ll be talking about his spirited writing, cocktail culture, as well as taking questions. And yes…there will be Negronis* for all!

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Plum season seems to have wound down for the year – sniff…sniff – but I’ve spied a number of lovely heirloom (or à l’ancienne) apples and pears at the markets, along with grapes (for sorbet), pears (for poaching, roasting, and baking into red wine tarts), which will go great with the amazing crème d’Isigny I discovered on my trip to Normandy. Yes, I’m hooked, but…

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La vache! as they say in France, or “Holy cow.” It’s been quite a week, with temperatures hitting 108ºF (42ºC) on Thursday. With little reliance on fans or air-conditioning, the city melted down for the day as people stayed indoors with their windows closed (on the belief that opening them lets hot air in), and the curtains drawn. I defied the odds and rose from…

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We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…

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We’re buckling down for a heatwave that’s on its way, with temperatures heading up to 40ºC (104ºF). Fortunately I’ve got a small stockpile of fans I’ve been collecting over the years, and few bottles of rosé in the refrigerator. (And my refrigerator actually has an ice-maker.) I sometimes bring a bag as a host gift when invited for dinner…but this week, I’m saving them all…

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