During a recent trip to Iceland, I visited a number of bakeries which make what are considered to be in the Danish tradition. They’re yeasted, but get[...]

Bear’s Garlic (or Ramps) PestoOver the past few years, there’s been a growing interest in intΓ©ressantsΒ roots and greens in Paris. It’s not that they don’t,[...]

A Visit to the Mauviel Copper Cookware FactoryI’ll never pass up a chance to go to a factory, whether it be to see how AmericanΒ stand mixers are made, or[...]

The French are big on braising. It’s a technique used to soften tough cuts of meat, which are often the most flavorful ones (and least-expensive), and[...]

Glaces Glazed Ice Cream Shop in ParisParis is known for its classical ice cream shops, as well as a few Italian-style gelaterias, but until a few years ago,[...]

La Mere Poulard Omelet, Mont Saint-MichelMont Saint-Michel is one of the greatΒ wonders of the world, along with the Parthenon, the pyramids in Egypt, and the[...]

I’m always on the lookout for new bakeries and pastry shops that have opened in Paris. Although to be honest, it’s hard to keep up these days! The number of[...]

Five Favorite Food Addresses in ParisÉpices & SaveursAlthough it may seem like your typical Arabic épicerie (food shop), of which there are many in[...]

For the longest time, we didn’t get kale in Paris. As the crinkly greens with the tough stems zoomed in popularity in the U.S., those of us used to, and[...]

Liza Restaurant, Lebanese Food in ParisWhere doesΒ the time go? When people used to say that, I thought they were being overly dramatic. Or worse, meant that I[...]

Chocolate Chocolate-Chip CookiesI often get asked when I put pictures of things that I’m baking on social media, “Where can I find that recipe?” or[...]

I was invited to a lovely lunch at the 3-star restaurant AllΓ©no Paris (Pavillion Ledoyen), hosted by Mauviel, a French company that makes copper cookware in[...]

Paris Chef Pierre Jancou (Video)Pierre Jancou is one of my favoriteΒ cooks in Paris. He does the seemingly simple task of taking raw elementsΒ – such as a pan[...]

This seasonΒ saw a particularly excellent crop ofΒ cookbooks come to the forefront. But one that stood out for me wasΒ The London Cookbook by Aleksandra[...]

Call me old-fashioned, but sometimes I like old-fashioned places. One place that does old-fashioned especially well is France. But I’m not the only one who[...]