During my Paris weekend, I stumbled across a bakery on the rue des Deux Ponts on l’Ile Saint Louis. The windows were filled with the kind of old-fashioned baked goods which set a special boulangerie apart from the more quotidian ones. I couldn’t help but go inside and poke around for a bit. I ended…

For this month's Sugar High Friday, Kelli at Lovescool decided that we all should use deep, dark chocolate as the main ingredient for our entries. To prevent boredom, she stipulated that we try something new and interesting, not the everyday workhorse recipes that are foolproof and deja-vu (and –lu). I guess there is such a…

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Dear reader, I must confide in you a small secret you might not have known about me. For the past two months, I have been using plastic flatware. Gasp! Can it even be called flatware if it’s not made of some kind of metal? I don’t know. But silverware it certainly is not. The circumstances…

I’m off to Paris to eat macarons, stroll through the narrow streets of the Marais, gaze longingly at store windows, and see various members of my family for a few days. I hope to fill my soul with enough joy and light to get me through the following week, in which I probably won’t see…

This post could also be named How Not to Bake Bread. Mmm, the bread in the picture looks so promising from far away. But click on it, and you will see. A doughy middle. And what you couldn’t see, but I did, were the wet sides. Yep, this bread that had so many lovely ingredients…

Here in New York City, we keep bracing ourselves for the crisper, colder days of fall. Yet summer seems to be hanging on stubbornly, maybe to make up for the cold, miserable spring we had that stretched all the way to June. Some people are itching for lower temperatures to break out their fall finery,…

Doesn't that look glowing and warm and comforting and delicious? I thought so, too. And yet. I'd better tread carefully here, because apparently the recipe I made last night is the recipe to end all recipes. Reprinted every single year in the New York Times for 15 years running, or something like that. Let me…

Summer is coming to an end, but basil plants are still pushing on determinedly. What to do with that bunch of basil going slowly limp in your crisper? It’s more obvious than obvious, of course, but a pesto whirred together in your food processor is a quick way to preserve some of that summer aroma…

Oh boy, I’m "it". Cath, from A Blithe Palate, tagged me for my very first meme. This food-blogging community is quite a friendly and active one! I am supposed to go through my posts until I stumble on the 23rd one, then seek out the 5th line, post it here along with some insights into…