Just about everyone coming to Paris asks me if I’ve read “Why French Women Don’t Get Fat” by Mireille Guiliano. No, I haven’t read it, and I’m kind of sick of hearing about it, because many of the answers just seem all too obvious. Especially one of the reasons; it’s because they smoke. Is the alarming rise in American obesity aligned to the fact that…
Forget everything you’ve been told about salted butter. Ok. There, I hope that was easy. (Now forget my last column.) I’ve recently reconverted to salted butter. Most recipe-writers like myself call for unsalted butter because it’s easier to gauge how much salt will be used in the recipe and everyone seems to be on an exactitude kick when baking. Lighten up, home cooks. If people…
One of my favorite actresses, and the first lady of American theater, Pamela Anderson, has a new progam called ‘Stacked’ on Fox television wednesday nights. Starring alongside Pam (who plays a bookstore clerk), and prominently displayed behind her enormous talents, is Ripe For Dessert. Check us out tonight!
There is nothing simpler to make than a fresh fruit granita. For me, the only hard part is finding real estate in my freezer for the pan to stir it up in. But springtime means strawberries. And lots of ’em! Years ago, taste was hybridized out of commercial strawberries in favor of firmness for long-term storage, but many farmers are growing varieties of berries that…
The other day I was waiting on line at La Poste (emphasis on the word ‘waiting’…), I happened to notice a new series of stamps on sale. Of course, I wanted to take a picture right then and there, but I figured everyone would think that was goofy, so I bought a set to show you: I love these. Stamp dedicated to cane sugar, Cantal…
At a recent dinner party here in Paris, I asked a gentleman from New York City how he was enjoying his trip. He responded it was fine, but “I can’t find anywhere to get a coffee in Paris.” There’s been perhaps 3 times in my life where I’ve been speechless, much to the consternation of anyone within earshot. And this is the first time this…
Here I am in Torino, or Turin, if you’re familiar with the shroud. Being on the road means that I’m in unfamiliar hotels with less-than-ideal access. When I attempted to change the thermostat in my hotel room, the digital display read ‘PARTY’. I don’t know what the ‘party’ mode is, but when I pressed the switch again nothing exciting happened. I’m leading a fabulous chocolate…
Gianluca Franzoni is the master chocolatier at Domori. He’s the person who is responsible for selecting the beans and roasting them to perfection. Cacao beans, like coffee, need to be roasted to bring out their flavor. Domori uses no vanilla in their chocolate, unlike other chocolate companies, since Gianluca believes that vanilla masks some of the flavors he coaxes out of the beans to make…
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