Here’s my address book for the most popular and some of my favorite places for ice cream in Paris. I recently published an updated list of ice cream shops in Paris=> Here! In addition to these glaciers, some of the pâtisseries make their own exceptionally-good ice cream which they’ll scoop up from freezers parked on the sidewalks outside during the summer. Some of the best…
In my continuing adventures to bring you some of the more interesting chocolates from around the globe, and get through as much of my chocolate before the meltdown of summer heat attacks my chocolate stash, you might remember a few months back I wrote about a conversation I had when I shocked some unworldly women (who…me?) that asked me which country makes the best chocolate….
I’ve been teaching English to a couple of my friends here, and the other day I tossed in a phrase they’d never heard before: ‘Sit yo ass down.’ After I said it, I realized I’d made a rather important error, so I corrected myself: ‘Sit yo ass down, bitch.’ I also accompanied it with a raised index finger moving side-to-side with my head moving from…
It’s pretty overwhelming visiting a fromagerie. After years of trying as many French cheeses as I could, I’ve settled on a few favorites that I go back to over and over, which include moist, piquant Roquefort de Carles, which I like drizzled with chestnut honey, little rounds of tangy chèvre and ash-covered Selles-sur-Cher, and nutty Comté from the French alps, which if you taste one…
Kudos! A big congratulations to Karen Page and Andrew Dornenburg for winning the IACP Cookbook of the Year with What You Drink With What You Eat. Out of the seemingly zillions of cookbooks that come out each year, to be recognized by your peers so highly is quite an honor. And just in case you forgot, you heard about it here first with my interview….
Served with a cool, tangy scoop of Vanilla Frozen Yogurt, from The Perfect Scoop This is one of my favorite types of ways to serve chocolate in a cake: strong, bittersweet, and creamy-smooth with a soft, luscious melt-in-your-mouth texture that’s so tender it practically evaporates seconds after you take a bite. But the intense chocolate flavors lingers on and on and on. Bliss.
If you want to see a what a human head looks like when it explodes, there’s no reason to waste your money on tickets to the latest Mel Gibson movie. Just take me to Ikea. At first, it seems the shopping day is going to be a lot of fun as you prepare for the big trip, flipping through that cheery Ikea catalog featuring handsome…
Dianne Jacob is one of the most seasoned food writers and editors around and has become quite well-known because of the excellent advice and guidance she’s generously been giving out to other writers. A journalist since 1978, Dianne is also a writing instructor and coach that helps aspiring authors hone their craft. You can read more about her work and read her articles at her…
A blog is an online diary where you can write about what you see and what you eat. It’s a marvelous thing that you can use to share your culinary experiences for everyone to read. The flip side of having a blog is that others can, and do, read it. A while back I wrote something about a chocolate shop in the Marais that I…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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