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I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra bas…

One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005, which wasn’t quite a recipe. Nevertheless, a lot of people successfully used t…

Margot Lecarpentier is one of the best bartenders in Paris. At her bar, Combat, she shakes and stirs up cocktails – with and without alcohol – that are some of …

This recipe, from The Great Book of Chocolate, is one of my favorite recipes in the book. It’s a deep-dark chocolate spread that’s just as welcome on the breakf…

This may or may not happen to you, but sometimes when I’m a guest in someone’s home, where everyone pitches in to make dinner, all eyes (or just the host’s eyes…

There are two things I need to tell you about these cookies. One is that they’re crazy-good. And the other is that they’re huge. The recipe makes just five cook…

One of the first lessons I learned, right after I moved to Paris, was to never, ever be on time for a dinner party. When i got my first invitation to a dinner p…

Of all the pastries in France, one of my favorites is the financier. Enriched with nuts, and moistened with butter, every bakery in France offers their own vers…

Like most Americans, even French people aren’t so familiar with persimmons. They may see them at the market, look at their curiously, but don’t stop to buy any.…

In this episode, we chat with Pierre-Yves Ricau (aka @Piwai, for his initials P and Y and for the benefit of non-French-speakers that find "Pierre-Yves" entirel…