Category Archives: Et cetera

Confiture de prunes

Lightning struck my plum tree. At least that’s what I thought when I arrived in Burgundy last Friday and saw my proud, 100-year-old, fruit-laden tree split in two. Then my gardener friend Mathias arrived and said, no, it was the … Continue reading

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Confiture aux fraises et pétales de roses

Can you imagine a more sensual tribute to spring than jam made of strawberries and rose petals? And the best thing about it is that you can open a jar in the deep midwinter and feel transported back to June. … Continue reading

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Joyeuses fêtes!

Better late than never. As it’s not quite the night before Christmas, I’m posting some holiday menus for fabulous feasts with a French touch. They each feature a first course, and sometimes a second, before a spectacular main dish and … Continue reading

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And the winner is…

Christine Griffith of Cambridge, New Zealand! That’s a long way from Paris. Christine brought more new followers to The Everyday French Chef than anyone else since my subscription drive started on August 30, making her the winner of the first … Continue reading

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Cerises à l’eau de vie

It’s cherry season now, but it won’t last forever. Once you’ve eaten your fill, made jam and a cherry pie, what is to be done? You adore the flavor of this beautiful fleshy red fruit and can’t stand the thought … Continue reading

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Uncloaked: How hackers attacked The Everyday French Chef

The Everyday French Chef is a cooking blog, but as it happens this particular food blogger is also a journalist with a background in investigative reporting. What follows is my report on how cybercriminals penetrated this web site with links … Continue reading

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Pistou

This is a recipe for French basil sauce, and it is also a final test to make sure everything is running smoothly on this site following my misadventure with hackers. The story of how and why they got into The … Continue reading

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Rodolphe Paquin

When Rodolphe Paquin took over 16 years ago as chef at the Paris restaurant Le Repaire de Cartouche, the place was in a shambles. Which is a shame, if only because of the restaurant’s unique frescos depicting the life of … Continue reading

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Are cookbooks finished?

This is the question nobody wanted to ask out loud at the Roger Smith Cookbook Conference, a gathering of cookbook writers, editors, publishers, agents, food bloggers and food historians that has just concluded in New York. But it was lurking … Continue reading

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Coming next week

For anyone who happens to live in Paris, I will be hosting a soufflé demonstration in my kitchen this coming Tuesday, Nov. 6, from 2-4 p.m. A great way to get your mind off the suspenseful American elections! And it’s … Continue reading

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