It’s Earth Day, Let’s Celebrate.

Today’s the 50th Anniversary of Earth Day! To celebrate, we wanted to let you know how we’re making eco-friendlier choices all around. Now that we’re spending more time at home, our daily habits look a little different—cooking more, ordering out less, …

Today's the 50th Anniversary of Earth Day! To celebrate, we wanted to let you know how we're making eco-friendlier choices all around. Now that we’re spending more time at home, our daily habits look a little different—cooking more, ordering out less, trying to keep waste to a minimum. But we're going further, too:

Blog Notes and Online Appearances

-This Thursday, April 16th, I’ll be on my publisher’s Instagram Feed at Ten Speed Press I’ll be talking about how to set up your own French bar as well as sharing a classic French apéritif that I’ll be demonstrating, which you can make at home. It’ll be taking place at 10 pm CET which is 4 pm ET, 1 pm PT. Please confirm the time…

-This Thursday, April 16th, I’ll be on my publisher’s Instagram Feed at Ten Speed Press I’ll be talking about how to set up your own French bar as well as sharing a classic French apéritif that I’ll be demonstrating, which you can make at home. It’ll be taking place at 10 pm CET which is 4 pm ET, 1 pm PT. Please confirm the time it is where you live with Google or using a time converter if you don’t want to miss it*.

-Thanks for tuning into my daily/nightly Apéro Hour on IGTV, which happens every day except Sunday, live at 6 pm CET, Noon ET and 9 am PT. You can access the live presentations from my kitchen by heading to my Instagram profile at that time, and tapping on my profile picture there, which will have a red ring around it when I’m live. If you miss it, you can watch a replay either in my Instagram Stories within 24 hours after they occurred using a smartphone or tablet (it doesn’t appear to work on the IG desktop app) or in my IGTV archives. (Note that two-way interviews and discussions that I do with guests can’t be archived in the IGTV archives.) For more info on accessing the daily Apéro Hours, check my post here.

Continue Reading Blog Notes and Online Appearances...

Daily Live IGTV Instagram Apero Hour (Happy Hour)

As some of you know, since the lockdown (and since my book tour was postponed), I’ve been doing a daily Apéro Hour (Happy Hour) on Instagram Live. At 6pm (CET, Paris time) each day, I’ve been demonstrating a different drink, ranging from cocktails to classic café drinks and apéritifs. Along the way, I’m talking about French spirits and apéritifs, sharing some history and lore about…

As some of you know, since the lockdown (and since my book tour was postponed), I’ve been doing a daily Apéro Hour (Happy Hour) on Instagram Live. At 6pm (CET, Paris time) each day, I’ve been demonstrating a different drink, ranging from cocktails to classic café drinks and apéritifs. Along the way, I’m talking about French spirits and apéritifs, sharing some history and lore about iconic beverages such as French gin, vermouth from Chambéry, gentian liqueur, Chartreuse, Cap Corse apéritif from Corsica, cognac, orange liqueurs…and more! It’s been a great way to stay connected, especially with many of us shut in.

The event is live daily at 6pm CET, which is Noon ET, 9am PT. (You can ask Google what time it is where you live if you’d like to join me live.) If you can’t make it, most of the videos are archived at my IGTV channel so you can watch them later. I’m also uploading them to my Facebook page, too. During the live videos I’ll also be taking questions and will be having special guests from time to time. (Unfortunately, the videos featuring guests can’t be archived due to formatting issues, so you’ll need to watch them live.)

This week’s line-up:

Monday: How to make a Chocolate Frappé.

Tuesday: Making a Cap Corse Negroni.

Wednesday: Q & A with reader’s questions.

Thursday: Lavender Lemonade with Melissa Clark, from her new book, Dinner in French.

Continue Reading Daily Live IGTV Instagram Apero Hour (Happy Hour)...

12 Chef-Taught Online Classes to Help You Cook, Draw, Write & More

The past few days have felt both fast and slow as our brains negotiate a tug of war between the fog of overwhelm and the call to work (if we’re lucky) from home. I know I’m not alone in having passed hours on social media looking for news as much as di…

The past few days have felt both fast and slow as our brains negotiate a tug of war between the fog of overwhelm and the call to work (if we’re lucky) from home. I know I’m not alone in having passed hours on social media looking for news as much as diversion—as much as someone to talk to, to be in conversation with.

But there have been undeniable bright spots in this spooky milieu.

Read More >>

Weekend Reads

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot, is never a bad idea, but plum sorbet, elderflower sorbet, and strawberry frozen yogurt, are also good ways to cool down, using seasonal fruits, berries, and flowers.

Continue Reading Weekend Reads...