I’ll be at WHSmith booksellers in Paris for a talk and book signing at 6 pm Thursday night (Feb 8). The event is open to all, although you’re welcome to RSVP on the Facebook Event page. See you there!
There’s an exciting wave of pastry places opening in Paris. The last time that happened to such an extent was when Pierre Hermé kicked off a new wave of excitement about la pâtisserie nearly two decades ago. What new is that many of the pastry shops are outside of traditional areas. Visitors often say they want to go to places “off the beaten path,” and the combination of…
This dish came together rather serendipitously on a Sunday afternoon. I was up to my elbows testing recipes and was looking for something savory for dinner that didn’t require too much prep, or dishes afterward. I’d brought home some colorful radicchio from the market, I had some bacon (don’t I always?), and there was a packet dried mushrooms in a kitchen drawer. So I gathered…
I’m late in the game, but I have longevity. At least that’s what I like to think when I’m drinking turmeric tonic, which may (or may not) prolong that admirable longevity I’m boasting about. I don’t know how true those claims are, but I do know that I had my first taste of it in Los Angeles, at Sqirl, and I loved it. The juice…
I don’t get out for lunch as much as I used to, or want to, but a dizzying amount of cafés, restaurants, and pastry shops have opened while I was holed up writing books. One that was getting an inordinate amount of good word-of-mouth, from friends and other restaurant owners, was Echo Deli. Entering the restaurant late morning, I was startled by the amount of…
I tend to forget about gremolata, the simple three-ingredient condiment that has a particular affinity for lamb, but is also good on grilled fish, vegetables, and other meats. It’s one of those things that you can make with stuff you keep on hand, that is, if you have lemon, parsley, and garlic on hand, like I always do. I was out shopping for ingredients for a…
I’m always happy to hear of a new pastry shop opening in Paris, especially when it offers something a bit different than the others. Sometimes I go and they’re interesting. Other times, I’m less enthusiastic. I was especially excited when I heard about Maison Aleph, which offers bite-size tastes of the Middle East, referencing French techniques, but creating something completely original.
There’s a lot of discussion, and some dissension, about the origin of the Martinez cocktail. It’s made with gin and vermouth, and is served up (without ice), so there are certain similarities for sure. Plus the name, which has led people to speculate that the cocktail was invented in Martinez, California.
Miznon is hard to write about, because once inside, it’s hard to describe what’s going on. To figure out the menu, or the structure, can take some doing. It’s better just to go in with blind faith and have the experience, without trying to control or understand it. That said, I’m not a picky eater but I do like structure. So since I’m not a…
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