One of the clichés about Europe and France in particular is the omnipresence of bread. And not just any bread, but crackly, crispy crust with soft and tender innards bread. I'm happy to report and s...
Well, that's what the editors of Madame Figaro claim in an article this week to coincide with the opening of the 14th annual Paris edition of the Salon du Chocolat, which runs until November 2 in Pari...
For the last 10 years or so, Halloween has been mildly embraced by a certain number of French people, and it's not surprising to see pumpkin-shaped brioche and other Halloween-inspired creations at bo...
If you are moved by the Halloween spirit, these removable chalkboard adhesives transform whatever you have steeping in your kitchen cauldron into spooky witches' brew, just in time for the holiday... ...
The dessert stand has always been a tableware object of negligible necessity, a little altar for baked goods that can nevertheless be worshipped for its aesthetics, as any self-respecting collector wi...
I was amused to read some commenters on Emma's post wondering if the cupcake fad was nearing an end suggest that the next big bonbon on the horizon may be the little French macaron. Because of course ...
Black cabinets, countertops, floors and appliances come in and out of fashion in kitchen design. But what about black paint? More and more people are painting at least one wall of the kitchen dark wit...
Ever stubbed your toe stumbling into the dark of the kitchen for a glass of water or a midnight snack? Designers Ich & Kar have designed phosphorescent wallpaper to make sure that never happens again....
One of the bonuses of shopping at the farmers market is talking to the fishmonger. I like the manly fishmongers at the Bastille market on Boulevard Richard Lenoir, but they are usually too busy flirti...
This week until Oct. 19 is a national event in France -- La Semaine du Goût (or Tasting Week). Started 18 years ago, it is a week-long effort to help school children cultivate their taste buds by edu...
French collective 5.5 Designers has made a business out of selling tongue-in-cheek products designed to help us consume less by making better use of what we already have -- like their prosthetic chair...
The French can be reserved, but at the farmers market, all bets are off. Exactly what is happening here? The cheese man on Place Baudoyer is letting his prospective customer poke the camembert......
It's a cute Alsatian word for what is known in plain French as the tarte flambée -- a thin-crust pizza made with crème fraîche, sliced onions and smoked lardons and traditionally baked in a wood-bu...
For those of you who expressed interest in the savory cakes I mentioned yesterday, I've gathered a few links to English-language recipes, including this Savory Cheddar, Goat Cheese and Cilantro Cake p...
At least that's what a French friend called it, after refusing to believe that I, an American, did not have some ancient family recipes for les cakes salées, as they are called here in France to diff...
This recipe notebook is covered with the thick, pure linen used by French bakers during the age-old process of making bread. Designed by Les Petites Emplettes, a small company outside of Paris in Boul...
In France, they call world-famous pastry chef Pierre Hermé "the Picasso of pastry," and his always daring creations provide plenty of inspiration for the home cook looking for new ideas. This season'...
Alziari has been making olive oil in Nice since 1868, and back in the days when one could carry liquid onto airplanes, the beautiful 1-liter cans in Provencal colors made a great edible souvenir. You ...
White plates are the conventional restaurant choice thanks to the belief that most food is best shown off against the blank canvas of a white plate. This coconut cake from London's Books for Cooks loo...
Planning a trip to Paris but don't have the time or cash for a cooking class? Stop by the BHV (short for Le Bazar de l'Hotel de Ville, just across the street from city hall) on a Saturday for free coo...
You may remember that I was in need of some sage advice last week about using up a giant bouquet of the lovely herb. In addition to your excellent suggestions, trolling the Internet for some French wi...
These oddly appealing if gimmicky silicone ice cube trays from Suck UK can be used to make ice, or to freeze jelly or butter for your pancakes as pictured here -- and whatever else you can think of to...
When visiting friends who like to cook and bring back edible souvenirs ask me where to shop for spices, I always send them to Goumanyat & Son Royaume, a treasure trove of high-quality spices on the ru...
I've always thought of walnut-cracking as a way to work out one's frustrations in the kitchen, and a hammer as useful as a walnut-cracker to get the job done. But this sleek stainless steel mono pico ...
Hot plates are useful if you're the kind of cook who likes to bring your gratin right to the table, but they tend to take up space and make a lot of noise if you drop them. Not so with these compact, ...
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