Read on where chefs share their recipes and we write about everything else food related
Pierre Hermé: Miss Gla’Gla’ Ice-Cream Sandwich
Available only in the Pierre Hermé boutique, these refreshing savory ice cream flavors slapped between his rectangular macaron cookies are so darned good they should come with a warning label. You can choose from this rose variety or the salted butter caramel, rhubarb and passion fruit and pistachio and strawberry.
How to Order Bakery Baguettes Like a Native
When I landed in Paris years ago fresh off the farm truck as we say in the South – the only words I knew in French were written on a piece of paper tucked away in my passport: the numbers 1-20, bonjour, baguette and s’il vous plait. Walking in to my first bakery I beamed, [...]
5 comments
Daniel Rose’s Fried Green Tomatoes
Everyone has a childhood food memory, something they loved (or dreaded!) that evokes strong emotion. For me, the smell of green tomatoes fryin’ in a cast iron skillet on my great grandmother’s stove and eaten like moon pies brings on a longing for lazy days growing up barefoot on the shores of the Gulf of [...]
2 comments
Sardines, Cherries & Mint Emulsion
Septime’s Bertrand Grébaut’s beautiful spring dish of grilled sardines, burlat cherries, cucumbers, coriander flowers and mint emulsion.
Do Parisian’s Eat Macarons?
Although there is a lot of argument over their correct pronunciation, how they came to France and who officially invented them, no one can deny that these pretty almond meringue-based confections are one hot commodity. But, who exactly is eating these little beauties? I polled one hundred Parisians to find the answer.
Tips for Buying Cheese in a Fromagerie
Who doesn’t love French cheese – but with France’s nearly 1,000 varieties of cheese available, it’s no wonder most visitors are overwhelmed or intimidated by shopping for cheese. Throw in the language barrier and its tough to know where to start. After twenty years, I stopped counting at 170 cheeses I’d tried. (It is mindblowing to [...]
One Comment
Smoked Trout and Beets
This work of culinary art inspired the category on this site “Too Pretty to Eat.” Restaurant Frenchie’s Chef-Owner Gregory Marchand’s house smoked fish is a signature dish that is always the first item on the menu. Each week, he adjusts type of fish (mackeral, trout, etc.) and the accompanying seasonal vegetables so that it is nearly [...]
Frenchie: Passion Fruit-Rhubarb Tart + Salted Butter Caramel
Gregory Marchand’s most requested dessert is his passion fruit rhubarb tart with salted butter caramel. Although he normally makes six at a time, he’s shared the recipe with us for one tart for at least twelve people to enjoy.
Guy Savoy’s Black Cherry Clafoutis
Three-Michelin star Chef Guy Savoy takes time out of his travels to share one of his favorite spring recipes, black cherry clafoutis. In the south we’d probably call this traditional French dessert a cherry puddin’ pie, but in France, this baked fruit custard of spring ‘burlat” cherries is called Clafoutis (pron: clah-foo-tee), hailing from the [...]
Rhubarb and Red Currant Tart
Normandy, Susan Hermann Loomis’s Kitchen: When we arrived in Normandy today for a country lunch with Susan Herrmann, this gorgeous and delicious savory tart was cooling a wire rack on the kitchen counter for dessert. Good thing I took a photo first, there wasn’t a single crumb left on my plate. Susan served our slices dusted with homemade [...]
Guy Savoy’s Food Video
Guy Savoy often finds creative outlets to express his appreciation of art, music, food and the cinema. When he rang to invite me to a private screening of his latest project, I knew it would be a feast for the senses. The touching film features beautiful music and stunning food photography - created exclusively for his new website [...]
Salted Butter Caramel Millefeuille
If there is a better millefeuille on earth, I really don’t think I could handle it. Genin’s are made to order, keeping the layers crispy between the piped pastry cream instead of a soggy mess, which is where others go terribly wrong. Life is too short to eat soggy pastry!