Interview: Six Questions with David Lebovitz


David Lebovitz lives a food-lover's dream in Paris. His site is full of personal stories, incredible recipes, impromptu foodie tours, and insight into the blogging world. His gorgeous photography will make you hungry for brown bread ice cream, salted butter caramels, and strawberries turned into frozen yogurt. And that's just the beginning. With David you can pick your poison. Want candied bacon ice cream? You're in luck - he's posted a recipe for it. Too tame? How about a scoop of … [Read more...]

Recipe: Artisan French Bread (or diary of a bread-aholic)


Makes about 3 loaves My toes curled when I took my first bite of French bread - a baguette, still warm from the oven. Even years later - hundreds of baguettes later - I could not understand how my French friend, Julie, was able to restrict herself to one slice with dinner. Her entire family was that way - they'd had good bread their entire lives. I was unable to be so moderate. Entire baguettes could disappear into my belly in an afternoon. I gained 15 pounds living in Paris, around the … [Read more...]

Menu: France


The look on Ava's face says it all - a child is never too young to help... to play in the kitchen... to experience the magic of food. Dear readers, thank you for reading.  You came, you voted, and now... without further ado, I present your French menu, sampler style. Thank you for making my belly happy and taking me on a journey back to Paris. Yesterday I laughed and cried. Looking forward to the rest of the week. Teardrop Onion Soup (French Onion Soup) [Recipe] This classic Parisian soup is … [Read more...]

About the food of France


I moved to Paris when I was 13, just weeks after my brother died. He was a year and a half older than me. His death was sudden and I was a mess. Paris was not so much a new chapter, as an entirely new book in my life. I wasn't yet ready for hope, but the distraction of a foreign country proved perfect. When I stepped off the plane I was tired.  The air was thick and heavy and the cold stone of the surrounding buildings was grey, grey, grey. My French-speaking aunt greeted me with what else, … [Read more...]

Monday Meal Review: Finland


THE SCENE Rather abruptly, Ava threw up. She was in her room, but we could hear her all the way in the kitchen. Keith called out in a panic: "Sash, could you ... come here?" I excused myself from our guests, bracing for what I knew would be a gruesome sight. Little did I know... Blueberries. Were. Everywhere. Ava, strangely enough, didn't seem bothered in the slightest. She played with her baby doll while Keith and I scrubbed. Five minutes later I went back to the … [Read more...]

Recipe: Maple-Glazed Rutabaga


Serves 2-4 You could glaze a hub cap and I'd eat it. The key is to make the glazed item tantalizingly sweet - leave a little mystery. I'm not into savory foods swimming in syrup. This Finnish recipe shows lovely restraint, striking a delicate balance. In fact, shortly after I took my first bite I decided to make this recipe as often as possible for the rest of my life. Rutabagas come from around northern Central Europe. Maple syrup and butter give the root the most addictive flavor and it … [Read more...]

Recipe: Scandanavian Mustard & Dill Sauce


Makes about 1 1/2 cups Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard - the spicier the better. If you have leftovers try spreading a little on a sandwich. That's what I did! Ingredients: 3/4 cup (7 oz) spicy dijon mustard 1 1/2 ounces fresh dill, stems removed and chopped (about 1 cup) 1/8 cup vinegar 1 tsp salt 1 1/2 tsp sugar 3/4 cup oil Method: First things first. Start a small herb … [Read more...]

Recipe: Finnish Blueberry Milk


Makes about 1 1/2 quarts The Finns are a healthy bunch. Between foraging for berries and milking cows, it is no wonder that they also enjoy slurping blueberry milk - an antioxidant rich powerhouse of a drink. Not to mention - it's blue - an underutilized color in cooking. Pretty cool in my book. This recipe is adapted from The Best of Finnish Cooking. They used half as much milk than I did - which would make a thicker and much bluer mixture. Play around and see what works for … [Read more...]