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Green Pea and Radish Tartines

Once upon a time, there was something called I Hate Peas – French fries with ridges that you baked in the oven, aimed at kids who wouldn’t eat their vegetables. They supposedly had all the nutrients of peas without whatever it is about peas that apparently some kids don’t like. They didn’t last long, and I (or my mom) was fortunate because I always loved vegetables, including…

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Cold Toast

The French are known for their fine cuisine. Their lavish lunches and sumptuous dinners are legendary. But breakfast, or le petit déjeuner, might seem to get short shrift, to the dismay of travelers coming from places where breakfast is a more elaborate affair. I remember as a tourist in France, I felt so French having a baguette or croissant for breakfast, smearing jam and butter on either, enjoying…

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London and Paris Book Events

– Next week I’ll be doing a chat and book signing on Monday, June 2nd, in London, in conjunction with the folks at Toast. There will be snacks, treats, nibbles, and – yes, cocktails! Sign up here. – And on Saturday, June 7th, I’ll be at WHSmith in Paris from 3:30 to 5pm signing books as well. No need to sign up. Just stop by!

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Kumquat Marmalade

I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is marmalade season and the markets in Paris are heaped with citrus: Corsican clementines, pretty yellow bergamots, hefty pink grapefruits from Florida (although some infer appellations from elsewhere – namely, the Louvre), leafy lemons from Nice, and lots and lots of oranges. The stands are so…

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The Mill

Toast? That’s what a friend told me they served at The Mill. I’ve been passing by The Mill daily on the #24 line bus, and from the façade, it’s hard to tell what’s going on in there. So I wasn’t sure it was worth the bother to hop off the bus to see. Then, yesterday morning, I got an SMS from a friend who was…

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The Best Way to Use Up Leftover Bread

I’ve been on a bread-making bender lately, experimenting with various types of loaves. While testing recipes makes me learn a lot about how things work (and what doesn’t!), I’ve been facing an onslaught of bread. Since I’m having guests over tonight, and I just made a few trays, I thought I’d share my favorite way to use up leftover bread. This isn’t great for using…

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The Black Truffle Extravaganza

When I was in Cahors, I had dinner with a French woman who teaches English. She told me one of the biggest differences between English and French is that in English, we often use a lot of words to mean one thing. And not all of them make sense. I’ve never really thought about it all that much, but she was right; we do tend…

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