On May 19, I’ll be doing a talk and booksigning The Sweet Life in Paris at the WHSmith store here in Paris. If you are in the area, or can make it by Tuesday, come join me! (Update: Thanks to everyone who attended. It was a stellar turnout and it was so fun to meet so many of you. If you’re interested, there are…
Stop the Insanity! Michael Ruhlman pointed out the absurdity of sugar becoming the new “ok food”, as reported by the New York Times. The interesting thing about getting older is that you see how foods go out of fashion, then invariably come back. In my life, I’ve been through warnings about sugar, margarine vs butter, salt, white flour, fat, trans fats, tropical fats, chocolate, eggs,…
I know I’m supposed to be enjoying all the fresh fish, tropical fruits and icy cocktails on offer, but this has become my daily fix… What flavor ice cream is it? Who cares. It’s all about the toppings, my friends. Some poor fellow has the temerity to get between me and the bowl of rainbow sprinkles…and let’s just say that’s one more person who’s learned…
Spending a day and a half flying somewhere is easily mitigated by any activity involving drinks a few feet from the crystal-blue Caribbean with friends. And what better way to while away a lazy afternoon with a little food blogger bocce?
We’re packin’ up our Euro-skivvies and hitting the beach! I’m heading off on a much-needed vacation, a sunny escape from the mid-winter morosité. I’ll be checking in here from temps en temps and perhaps posting some photos of my fun in the sun, so don’t stray too far. In the meanwhile, here’s a couple of things to keep you occupied… The Times has come up…
Or I guess I should say—what in the sea? I recently came across this cake pan online, a unique piece of baking equipment that effectively combines my most favorite thing in the world (cake) with my least favorite thing: heinous beasts from the deep with tentacles. Look. I can understand making a cake that looks like a castle, a clown, or a toy car. Barbie…
There’s a lively debate about Molecular Gastronomy in the culinary community. For the most part, from what I’ve heard, it’s all rather derisive. Just like Matisse was widely-panned for painting a woman’s face with a green stripe down the middle, I think we’re going to have to let time tell us if this is just a passing fancy or if it’s something that’s here to…
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