Meringue Monday

 

Raspberry glazed meringues, up close and personal.

 

 

Maki Monday

Gourmet maki, temaki, sushi.... Japanese comfort food on a cold day.

 

Blueberry Maki Bar 

6 rue du Sabot 75006

 

 

New Year's Day table

Roast goose, homemade cranberry relish, more, made a beautiful New Year's Day dinner.

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Recipes: January newsletter

Pork belly bliss

Chef Yves Camdeborde's crunchy poitrine de porc atop a kimchi slaw on black squid ink bread fait maison.

Soup's on

From creamy veloutés using winter vegetables to a Vietnamese grilled eggplant hot pot - not to mention my own minestrones (grazie to my Italian Aunt Maria in Rome) and soupe à l'oignon, just ask my French in-laws - there's enough chill left in the air to make soup the hottest thing since the return of bone broth (which, in my family, never went away). - BPJ

[More soups - plus where to find them and recipes - April newsletter]

Bark with bite

Looking back on the holidays there was much activity in our small Paris kitchen.

Above: candied ginger, sea salt, pistachio, hazelnut, almond, fennel seed dark chocolate bark; milk chocolate bark w/sea salt, sesame seeds, fennel seeds and Lapsang souchong (smoked) tea leaves

 

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Some of the sweeter highlights:

 

Several varieties of homemade chocolate bark were paired with after-dinner espresso or turned into gifts.

Vanillekipferl, Austrian hazelnut vanilla butter crescents (below), a family recipe, disappeared as fast as I could make them.

 

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French chocolate: what makes it so good
February newsletter

A cocktail in Pigalle

I drink to make other people more interesting.

Ernest Hemingway

Seedy

Incredibly crunchy, fragrant and hot from the boulanger's oven.