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Author Updates
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Blog postMiznon is hard to write about, because once inside, it’s hard to describe what’s going on. To figure out the menu, or the structure, can take some doing. It’s better just to go in with blind faith and have the experience, without trying to control or understand it.
That said, I’m not a picky eater but I do like structure. So since I’m not a regular at Miznon, on my first visit I had to unravel what’s on the menu since it’s a jumble of words and phrases. In other words, don’t expect a -
Blog postIn the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too. I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few avocados, or a bunch of bananas, when doing my food shopping.
While I was waiting for my yellow bananas to -
Blog postI 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 baskets for free, the equivalent of a carte de fidelité (loyalty card) in Paris. So I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty.
I’ve been making a number of things with the gorgeous strawberries. But I also realized that while I have a Strawberry-Rhubarb Jam recipe on the site, I -
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Blog postThe word soufflé in French means breath, which is an excellent name for these light as air treats. They’re easy and fun to make, can go from thought to table in 30 minutes and the ingredients are cheap and readily available (almost every grocery store has eggs). The only hard part is accepting that they must be eaten immediately, there’s no way around it.
A savory soufflé makes an excellent weeknight meal when the fridge is a little bare, either by itself or served with -
Blog postI was once on a panel about food blogging and everyone was surprised when I said that at any given time, I have seventeen posts started, either sitting on my kitchen counter or partially written on my computer. With the focus on blogs being a little more spiffy than they used to be, back when you could – for example – write a haiku to an espresso-filled chocolate candy, now you’ve got to me a bit more alert as to what you put online.
I never really thought of this space as a bijou, as -
Blog postI’ve been a bit out of sorts recently, getting a little buried under things that are less-fun than cooking and baking. Fortunately, I gotta eat. And I also have to have chocolate, frequently. (As in, daily.) Otherwise I turn into some kind of crazed person. It’s a little strange, but I guess there are odder things to be addicted to. But if I don’t have a tablet of chocolate in my kitchen (or living room, or bed room, or…), I go a little mental and find myself wandering around wherever I am, s
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Blog postI’ve always dreamed of writing a soup cookbook. A book of recipes where there’s no need to carefully measure or weigh things, variations are not only allowable…but encouraged, and cooking times are not cast-in-stone instructions to be followed like the ten commandments. It’s no wonder the French love les soupes so much!
The word “supper” comes from soup, and in parts of France, the verb souper means having dinner, or supper. Being French, there are a multitude of ways to conjugate the -
Blog postHello, Emily here, sharing my top tips for a visit to the Provençal village of Cassis, whose motto is “Qu a vist Paris, se noun a vist Cassis, n’a rèn vist” (“Who has seen Paris and not Cassis, has not seen anything”).
I definitely recommend adding it to your list of places to visit in France.
It’s hard to overstate how seriously the French take their holidays. Parents stay up until midnight to book ski-train tickets the moment they go on sale, summer houses are -
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Blog postThe Paris dining scene continues to change and evolve. The pandemic changed where we ate, and how we ate…at least for a while. Restaurants are all open again, and packed. But the pause provided a chance to breathe new life into the city. The government offered support, but still, the closings affected restaurants, cafés, and bars hard, which were still reeling from setbacks that included lengthy strikes, unruly protests, attacks, and now, Covid.
As the city comes back to life, -
Blog postHello, Emily here – sharing my top tips for your next visit to a French food market. Hope they come in helpful!
– Emily
Whenever I’m in a new city, there’s nothing I enjoy more than eating; trying out restaurant recommendations, people watching in a cafe, savoring a refreshing afternoon ice cream or a trip to the local supermarket all bring me great joy. But most of all I love visiting the local markets to experience new flavors, and daydream about what my life would be l -
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Titles By David Lebovitz
Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes
Mar 3, 2020
$4.99
Other Formats:
Hardcover
$11.99
$18.99
