(Photo by Ed Anderson) My Paris Kitchen is finally here! It’s taken me a few years to get to this day, and I thought I’d give you a little look behind-the-scenes of how the book was created. There’s a certain amount of conversation about blogs versus cookbooks, and since I have a foot in both, I am keenly aware of the connection between the two,…
I’ve had so many requests for my Vietnamese-style caramelized ribs recipe, the kind you sometimes find in Vietnamese restaurants in Paris, particularly in Belleville as well as the Vietnamese restaurants in the 13th arrondissement, which is known as the quartier asiatique. Part of their appeal, of course, is the sticky, sweet-salty glaze. But with this recipe, don’t need a grill or any fancy equipment. You…
The first time I had dulce de leche I began spooning it directly from the jar and into my mouth. And before I knew it, I had made it almost all the way through the jar. It was that good! I scraped it off the spoon with my teeth, savoring every sticky, sugary mouthful. The jar of dulce de leche I was given had a…
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