|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||618|
|Posts / Week:||2.7|
|Archived Since:||August 13, 2010|
Mix up a batch of Hanky Panky cocktails, with gin, vermouth & Fernet Branca. A delicious libation from Ted Haigh, aka Dr. Cocktail.
Nothing like homemade Strawberry Ice Cream. A recipe that uses a dash of miso for a sly, salty finish. Try it!
Two places to eat steak frites, beef, and other classic French dishes in Paris.
A weekend visit to the French countryside, just outside of Paris.
The best (and easiest) way to cook & eat asparagus, by oven-roasting the spears. Here's a simple recipe with dressing & hard-boiled eggs.
Events in Paris and London - book signings for My Paris Kitchen.
A gluten-free bread bakery in Paris, Chambelland boulangerie features breads, pastries & lunch - all gluten-free!
Answers to recent questions I've received, with Paris dining tips, stories about writing, travel & a host of other things.
A visit to the Food: Transforming the American Table at the Smithsonian museum in Washington DC, showcasing the evolution of American cuisine.
A behind-the-scenes visit to the Google cafeteria.
An interview with food photographer Michael Lamotte, and his current project, From the Source, focusing on local foods & ingredients
The Ice Cream Bar in San Francisco scoops up a variety of ice cream flavors, shakes & other soda fountain treats.
A delicious, easy seeded gluten-free bread recipe from Josey Baker of The Mill in San Francisco.
A trip to Vancouver, Canada for food, coffee and book events.
The City of Light cocktail recipe from Lucques restaurant in Los Angeles, from barman Christiaan Rollich.
In some copies of the first printing of My Paris Kitchen, it’s not clear when to add ingredients in two of the recipes in the dessert chapter. They’re correct in most copies of the book. But for the few where they weren’t, here are the clarifications: - Bay leaf pound cake with orange glaze (page […]
A visit to Los Angeles on my book tour.
A visit to Texas on book tour
Coming to Dallas, Texas, starting my book tour with a trip to Lockhart Smokehouse BBQ.
A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.