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…
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…
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…
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…
A friend of mine, another David L (who also worked at Chez Panisse with me and is now a chef in Switzerland) comes to visit me often, and it’s one of the few times I let someone else into my tiny kitchen. He’s a terrific cook, and perhaps the only person who is more picky about the way things should be in a kitchen than…
It’s finally up, my new blog. (Actually I’ve been blogging before it was cool, beginning in ’99) but new software is making this much easier, or so I’ve been told. We’ve been working months on getting things ready with a vivid new design. You’ll find lots of new postings, sometimes daily, mostly about things I’m finding to eat, recipes, places I visit, and more. There’s…
There are plenty of clichés about Paris in the springtime that are true. But what I really am happy to see are the return of the radishes. I love radishes, and by the looks of things, so do Parisians… Wow! I can’t get enough of them and I always get two bunches, since I eat one right away, dipping each crisp, spicy radish in a…
One of my favorite bread bakeries in Paris is L’Autre Boulange. Located a short walk from the Marché d’Aligre, the bakery features a lovely selection of wood-fired breads, and others with Nordic roots. The baguettes are also excellent, as are the rustic French pastries. L’Autre Boulange 43, rue de Montreuil (11th) and 12, place de la Nation (12th) Note that the bakery on the rue de…
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