Once again, I am way overdue for an update around here. I can explain. About three weeks ago, my life turned upside-down. In a good way. On a very rainy Monday (...)
I got into a couple of interesting discussions on Facebook last week, specifically about an article entitled You Are What You Eat: A Food Blogger’s Dilemma, in (...)
St. Patrick’s Day, 1997. It’s spring break of my freshman year of college. I’m at a party with my boyfriend in his hometown, surrounded by his friends from (...)
Which came first, the bread or the beer? And what happens if you use beer as the liquid in bread? I can’t answer that first question with any certainty, but I (...)
Lately, I’ve been working on clearing out the stockpile of root vegetables from the CSA in my refrigerator. I turned a backlog of potatoes, turnips, black (...)
Who among us has opted not to cook or bake something because the ingredients aren’t at hand? I am especially guilty of this, mainly because I wait until I want (...)
I do believe I promised recipes to accompany my Pastry Crawl so that those of you not in Paris can enjoy along with me. With the exception of Christophe Adam, (...)
Happy Boxing Day, everyone! I hope you’ve already had a lovely long weekend with family and friends, and that you’ll have a few more occasions to celebrate the (...)
Charred oranges. Those two words were the first to jump out at me from this year’s McCormick Flavor Forecast. In what sounds like one of the most fun jobs in (...)
Between getting an iPad for Christmas and a smartphone for my birthday, somehow I feel less connected than ever. (Oh, yeah, and I opened a restaurant, too. (...)
A play in one act Scene 1: Sunday evening, 5:00 pm. Nick and Camille return home after a much-longer-than-anticipated outing. Nick is carrying a baguette. (...)
Unlike North America, here in France we had the coldest July in a decade. We got our summer in fits and starts – I can’t recall any significant periods of (...)
Patra ni macchi - indian spicy fish dish for parsi weddings
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It’s the first Friday of the month, and that means it’s time for another Currypalooza! This time, I got to choose the recipe, and I picked Patra ni Macchi, a (...)
You can try to plan it out. You can try to make sure you have holiday-appropriate recipes all ready in advance. You can spend hours taking that perfect photo. (...)
Fruit salad is a deceptively simple dish. It seems like you could just throw in a bunch of cut up fresh fruits and call it a day, and a lot of people do just (...)
It’s no secret that I love me some choucroute garnie. Sometimes, though, the laundry list of pork products required to make it feels both too heavy to eat and (...)
Look no further. Well, maybe just a little bit. I wrote up my recipe for pommes à la dauphinoise, aka gratin dauphinois, for the Recipe of the Month at Girls’ (...)
It’s easy to forget, with all the snow and holiday hoopla, just how much of winter is still yet to come after the new year. The French use Epiphany as an (...)
A few weeks ago, Jenni of Pastry Methods and Techniques posed an interesting challenge. She wanted to play with hot and cold, temperatures and flavors. I love (...)
It’s getting to be a bit of a thing, this football-watching. I’ve really taken to baking or cooking up something delicious to share with my friends on Sunday, (...)
French-inspired baked goods for american football fans
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Come fall, many Americans living abroad miss the excitement, camaraderie, and all-around fun of watching NFL football. Nick and I are no exception. But this (...)
