"Tis an ill cook that cannot lick his own fingers."
Shakespeare
On the Table Now
Cherry Clafouti...Strawberry-Rhubarb Crumble... Tuna Salad with Radish and Fennel... Chocolate Creme Fraiche Cake... Raw Asparagus Salad... Chocolate Pudding... Buttermilk Panna Cotta... Parmesan Asparagus Cake...
Paris Addresses
Le Cotte-Roti... Bistrot Paul Bert... Pozzetto Gelato... Itinéraires... La Cabane á Huitres... Le Comptoir du Relais... Pierre Gagnaire... Fulvio... La Bague de Kenza... Huitrerie Régis...
Drinking With Patrick
Gin is King... The Negroni... Rum... The Manhattan...
Latest Comments
- Tamara Reynolds: Ok– I need a quick catch up. WHY did you move to Paris? Is it for good? What is happening...
- Heather: I, too, wish I could take the credit for this recipe, but it was passed along to me by Jonathan Waxman.
- ATigerintheKitchen: Oh Barbra…what beautiful letters. I second what Bonnie said…your mother would be so...
- Barbra: Connie: Make sure you don’t have any litigious friends before serving that unpitted cherry clafouti....
- ATigerintheKitchen: This post made me realize I’ve never truly had clafouti — only flognarde! I’m...
- 04.Jul
- Je Suis Accro
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“Accro” means “hooked” or “addicted” in French. I am accro à several things: My morning coffee, the game Wordtwist (You are going down, Joe!), Advil PM, and now, pistachio ice cream with calissons from À La Mère de Famille.
Read More- 02.Jul
- First Night
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The bad news is that it’s really, really hot in Paris right now. The good news is that it doesn’t get dark until 10:30, so that when things start cooling off in the evening there’s still plenty of light left.
Not that Paris isn’t beautiful in the dark…
Read More- 24.Jun
- Clafouti aux Cerises (Cherry Clafouti)
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Clafouti is clafouti. It’s not a cake, though it’s made from a batter. It’s not a custard, though it’s a bit creamy. It’s not a soufflé, though it puffs up during baking. It is what it is. And when it’s good it’s delicious.
Read More- 19.Jun
- Oatmeal-Zucchini Sandwich Cookies
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I put cream cheese frosting in the same category as basil pesto, Bordier butter and aïoli, and that category is called You Could Spread This On Anything And I Would Eat It.
Read More- 16.Jun
- Keepers
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I am currently playing a little game with my cookbooks that I like to call Ship, Store, or Pitch.
Read More- 09.Jun
- Decisions, Decisions
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There is a lot on my plate at the moment, and I wish I meant that literally, since last night’s dinner seems to have gotten lost somewhere between French class, phone calls, and packing.
Read More- 05.Jun
- La Bague de Kenza
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Forget macaroons and truffles for a moment, forget the millefeuilles and éclairs. La Bague de Kenza is a Parisian patisserie of a different kind. It’s Algerian.
Read More
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