I know I’m just starting here, but before you and I go any further, I just have to say one thing about these brownies: They’re pretty insane. I made these brownies about fifteen years ago and found it patiently waiting in the back of my recipe files. And giving it a read-through, it all came flooding back to me and I was struck with the…
During citrus season in France, if you’re lucky, you’ll run across something called a bergamot. They’re not brilliant yellow like regular lemons, but a sort of orangey color, and when split open, they’re quite juicy and the flavor is much sweeter than regular lemons. In fact, they often call them citrons doux, which translates to “sweet lemons.” Last year when I was making bergamot marmalade…
It wasn’t so long ago that if you were walking down the street, or eating in public in Paris, you might get tsk-tsk’d. When I first started coming to Paris, I was warned about getting disapproving stares if you were standing on the sidewalk, jamming food into your craw. Croissants, I noticed, were given a pass, because they were just too good to wait until…
I was browsing through my archives this weekend and landed on a post that I wrote back in 2005, about Vandermeersch. The bakery is really out in the middle of nowhere and for most visitors and even local, whether you’re going by foot or even by métro. But I was looking at the pictures I’d taken back then, which didn’t do the kouglof justice, that…
When I fell into blogging a while back, there were probably less than ten people blogging about food. We were a fairly chummy bunch and met up for meals, swapped links, ideas, and technical tips as the medium continued to grow. It was all pretty small-scale until the whole thing blossomed into something that few likely would have predicted. For years I’ve generally shied away from giving…
[Update: This shop is now closed.] Even though it wasn’t Sunday, I decided to go to Un Dimanche à Paris anyway. This sleek showcase of chocolate is located in an under-utilized arcade on the Left Bank, near where the saleswoman told me has become “The quartier of chocolate.” The owner of the shop is Pierre Cluizel of the famed French chocolate family, but he’s striking…
A few times I’ve been fortunate to visit the places in Provence that candy whole and sliced fruits. Aside from the usual candied orange and lemon peels, they also candy whole cherries, strawberries, pineapple rings, angelica, Clementine slices, and even whole pumpkins and pineapples. And let me tell you—it’s quite a sight seeing all those glistening fruits lined up on their drying racks. The first…
I was a little surprised when I moved to France and learned that bread machines were popular here. I was equally surprised to see a generous selection of frozen breads at Picard, the chain of stores that spans across France which sport a comprehensive, and somewhat impressive, selection of frozen entrées, appetizers, main courses, and fancy desserts. Out of curiosity, I’ve tried a few things,…
One of the things that really wows me about Paris isn’t the chocolate shops, the bakeries, the outdoor markets, or the way people let their dogs just go wherever they happen to want to go; it’s the handwriting. The French have always been expressive, and expansive, letter writers. If you don’t believe me, you can find online and in books, elaborate forms, templates, and discourses…
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