Pardon, Monsieur Linxe, but I disagree. At a recent tasting at La Maison du Chocolat, I sampled at least eight chocolates—not to mention passion fruit ganache, chocolat chaud, plus two of their newest summer flavors: melon and star anise. It was a lot to get through, let me tell you. I normally avoid any hot...

Pajeon, p'ajon, pajon, pa jun, pageon, jeon...I've seen so many variations on the name that I just decided to go with calling mine—Korean Pancake. Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy...

I wasn't kidding about seeing red. The flavor of the moment is Strawberry, here in the flat fertile Garonne River Valley. And while our own potager at Camont is growing greener by the minute, (tarbais beans are 6 inches high, leeks, kale and courgettes sprouted, tomatoes, aubergine and peppers in...) it's the fruit of someone...

There are two rules that seem to be constant in my life. One is that I, like most bakers, crave anything with salt and vinegar. I'm sure it's working around sugar and chocolate all the time that does it to me, but nine times out of ten, if it's salty and if it's sour, I want it. The second constant of my life in Paris,...

Rather than buying more cookbooks, I have thought about (not necessarily decided, that might be going a bit too far) taking the time to get to know the books that are already occupying our bookshelves. Over the recent long weekends, I started out this vaguest of resolutions by perusing the above volume, which was part of my...

Last night was the second-to-last night of the chocolate tour, and we spent it on Mort's boat, which is anchored in the Seine, just off the place de la Concorde. Like so many things, the evening began with the best of intentions. On the next boat over, la mère and le père went away for the holiday weekend...