I recently got hooked on Le Grand Perdant 2. Unlike French cinema, which has a way of importing the best of America, French television has a way of importing the worst of America. Which often means reality shows. I have little patience for watching women named Bambi and Jennie compete for husbands named Tristan and Chad, but at least this one has a positive spin….
“Hmmm. Where would you send someone looking for a romantic dinner in Paris?” One of the questions I’m rather frequently-asked is for romantic restaurant recommendations in Paris. It’s not that I don’t go out to eat. It’s just that I don’t get asked out to romantic restaurants, so I wouldn’t know. Most of the time, I’m lucky if a paramour plops a falafel in my…
If I had to name my top three desserts, in that too-brief list would be Black & White Cookies. I can’t visit New York without having at least one per day, although it’s getting tougher and tougher to find a decent one there. On my last trip I found a lot of shrink-wrapped cookies, but there’s nothing like biting into a jumbo-sized fluffy disk of…
Gleamin’ – copper bowls Flamin’ – flame decals Swipin’ – side swipe beater Beatin’ – metro beater Screamin’ – ice cream attachment Dreamin’ – confectionary and candy coating attachment Beamin’ – custom-painted KitchenAid
There’s a debate in the blogging community, that some of you may not be privy to—or more likely, give a hoot about—concerning gifts from companies. I’m always reading these things on bulletin boards, such as…“I’m really conflicted. Mercedes-Benz would like to upgrade the S-class sedan they gave me last year with a convertible, but if I accept it, does that compromise my integrity?” And I’m,…
I don’t know where they get these, and I don’t really care. But if you stop in da rosa and don’t pick up a bag of them, you’re making a terrible mistake. These little dusty ovals of chocolate enrobe a Marcona almond tucked in the middle and there’s just a touch for the smoky taste of pimente d’Espelette, the bright-red Basque chili powder that I…
This award-winning recipe goes quite a ways back. It first landed on my radar via food-writer Arthur Schwartz, who led me to this recipe for this Asian-inspired chicken dish. It sounded so good and easy to make in a skillet, on the stovetop, and included everything I like – moist chicken thighs, a burst of chili powder, a bit of sweet-saltiness, and lots (and lots) of garlic….
This weekend, I’ll be featured in an episode of Diary of a Foodie. Click on the link to watch the entire episode.
I find it odd that you can’t get laundry detergent, shampoo, shaving cream, or deodorant that’s not perfumed around here. But French Fries? They’re available sans odeur.
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
