If I had to name one food that I couldn’t live without, chocolate would be right up there. Salted butter is on that short list, too. Seeded bagels, California dried apricots, black and white cookies , osetra caviar (if money, and sustainability, were no object), lobster rolls, French fries, and really good fried chicken would also be on that list.

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Cornmeal Cookies (Zaletti)

After my recent lament about the state of bistros in Paris, where I noted that the wine bars in Paris often had the best food, when my friend Rochelle who owns Chefwear was in town this week, I wanted to go somewhere casual, where we’d be assured of good, honest food.

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Le Garde Robe and Spring

Splendid Scooper, Sarah, Stirs her Ice Cream Base We’re getting frozen at CSR with all of our splendid scoops entries being churned in. Our scooptestants are crafting some tasty ice cream flavors and we can’t wait to share them all with you. Monday, July 26 th , we’ll be announcing the winner – so stay tuned to the blog.

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Just Churned In: Sweet Corn and Cherry Ice Cream & Mo’s Goat Cheese Ice Cream

There were various responses on my Strawberry ice cream recipe , requesting a retraction of the moniker ice “cream” since it didn’t have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou . I, too, know that folks will sometimes call something hot ‘chocolate’ even though it was made with cocoa powder instead of chocolate.

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Classic Salade Niçoise

Just because I haven’t posted about our efforts at local school lunch reform lately doesn’t mean that we haven’t been busy.  In fact, things are hopping!  I recently joined Project Lunch, a new project sponsored by an incredible organization called Teens Turning Green.  How could I resist joining when the invitation started like this… My name

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Project Lunch – When eco-nuts and foodies collaborate

Elisabeth's Basil Ice Cream Another wonderful Splendid Scoops Ice Cream Contest entry, by Elisabeth: “For my final [ice cream entry] choice, I wanted to go with my favorite part of my small garden:  the sweet basil plant.  Purchased on a Saturday in June, from the Longmont Farmer’s Market, this little plant has been flavoring marinades and salads all summer long.  Only fitting that it should go from appetizer, main course, and now… dessert!” Farmers’ Best Sweet Basil Ice Cream Ingredients: 1/2  cup sweet basil leaves 2 cups heavy cream 1 cup half & half 1 teaspoon lemon zest 4 egg yolks, beaten 1 cup sugar 1/4 teaspoon kosher salt Directions: 1.   Cut smaller basil leaves from sweet basil plant, rinse, and pat dry with paper towel. 2.   Heat cream, half and half, and basil leaves in pot, stirring occasionally.  Do not boil.  Leave on warm setting for 30 minutes to allow basil flavor to infuse

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A Sweet Scoop of Basil Ice Cream

Always on the lookout for classic French bistros, a friend and I recently stopped at Au Petit Riche . I’d eaten there before and found the food decent, but I remember the company a little better than the food. I was dazzled by the stunning interior and the conversation, which should have been a tip off since I rarely forget anything I eat that’s good

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Bistro Bummer

Want to win $100 to the Boulder County Farmers’ Market and to CSR? It’s super easy. Just churn a batch of ice cream using an ingredient purchased at the farmers’ market, snap a pic, and send us the recipe! The deadline to enter Splendid Scoops is this Friday, July 23 rd

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2 Days Left To Scoop!

Many people who embark on professional cooking careers, or just interested in having an experience in an French kitchen, are interested in coming to France to do an internship, called a stage . I posted on Twitter, to find out how people got their stages in France.

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Doing an Internship in France

Basic Cooking Techniques Students Chopping Away at their Mushrooms Over in the office, we can always smell when there is a Basic Cooking Techniques Vacation in session. Today, and throughout the week, the class will be learning kitchen knowledge from knife skills to sautéing. When I walked into the kitchen just few moments ago, the aroma was so delightful it made me want to share the recipe.

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For the Love of Mushrooms, Stuffed Mushrooms, That Is.

I always seem to have the supreme misfortune to draw the letter W when playing Scrabble in French, as there’s barely one-quarter of a page in the French dictionary devoted to words that begin with that letter. People use “Wu” for Chinese money; although I allow them, it’s not in the French dictionary so I’m not sure that’s in the official rules.

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le Week-end

A lot of us étrangers (and there are some pretty étrange étrangers here..) bemoan the lack of heat and spiciness in the ethnic fare served up, because a good number of the locals have a hard time dealing with the heavily-spiced dishes that our all-American constitutions have no trouble handling. We, The People, have cast-iron stomachs and have become a nation of full-tilt eaters, relishing and exalting things that we can take to the extreme.

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The Hottest Restaurant in Paris

I was thinking of having “If you change the ingredients in a recipe, results will vary” tattooed on my forehead, but there wasn’t enough room. (Although if my hairline keeps receding at this rapid pace, it may happen sooner than you think.) When I used to teach classes, folks were always wanting to tinker with recipes, especially ice cream, replacing the cream with what-have-you

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Vegan Strawberry Ice Cream

OK, I realise it’s been an insane amount of time since I posted. But I won’t come with all my excuses, instead I’ll just post about the great dinner that I had yesterday at Lux with Anne , Lena and our significant others.

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Lux, Stockholm

It’s no secret that I’m not a fan of soup. (Well, if it was, it’s not anymore.) I just feel odd ordering it in a restaurant, since I’m paying for a bowl of glorified liquid. And I rarely eat it at home, since when I want to eat, I want something more substantial as a meal

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Soupe au Pistou

Where did the time go? I wanted to get one quick cherry recipe in before the season ended because I’m always scouting for ways to extend the unfairly short fresh cherry season. Plus I had some red wine leftover from another cooking project, a bulging sack of ripe cherries that the vendors were practically begging me to take off their hands (I know…it was kind of freaking me out, too), and a desire to make them last as long as I can

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Cherries in Red Wine Syrup

Laura Adrian is half of the team behind Hidden Kitchen , a private supper club in Paris that she hosts in Paris with her partner Braden.

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Caramelized White Chocolate Cakes

This is a guest post from Jane, one of the amazing people who have volunteered to test recipes for my new book.  I am so grateful for everyone’s help and support – we can’t make it a best seller without you Testing recipes is always a fun task, but when I get to help

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What It’s Like to Test Recipes for My Book

In due course once we are set up in great new premises we will resume our fantastic cooking classes for kids. While kids are our number one clientele, we also have new courses for adults – such as teaching your nanny how to cook for …

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The Dizzy Whisk Kids Parties and Cooking Lessons in Vancouver BC …

For some people, an education in culinary arts institutes or cooking schools can improve their quality of life. This is regardless of whether the student is just taking a few classes to improve on his cooking skills or genuinely …

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Cooking School – A Good Investment For Learning | College …