Paris

Miso Finding That Udon When I Return Home

by Christine Miksis March 2, 2011

“Have you ever eaten something so unbelievably heavenly during your travels that you developed an unhealthy, Charlie Sheen-like addiction to it? You might find yourself endlessly talking to a friend about how incredible it was, saying things like, ‘I’m sick of people calling me crazy, I’m just passionate [about food]!’ “

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Neighborhood Guide: The 2nd Arrondissement, Paris

by Christine Miksis May 19, 2010

“If you’ve traveled to Paris, you’ve probably been to the Latin Quarter, Saint-Germain-des-Prés and le Marais, but you may have missed their unassuming yet stylish neighbor, the 2nd arrondissement. Quelle surprise—this neighborhood with a true local, Parisian feel also happens to be my home.”

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Only in America: A Love Letter

by Christine Miksis January 8, 2010

“The biggest dilemma visiting the U.S. from Paris is controlling the cravings for all things delicious, fried and American (or not-so-American but which we embrace as our own nonetheless) and holding onto the little dignity I have left in this life.”

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Eating Spotted Richard

by C.C. December 11, 2009

When we last left C.C., our Culinarily Challenged counterpart in San Francisco, she had just sprung the news on her British Boyfriend (B.F.) that she’d be spending time in old Blighty for a work assignment. Join us now, won’t you, for Part Two of C.C.’s introduction to British foodstuffs…. C.C. arrives home from the gym [...]

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Hidden Kitchen’s Espresso-Encrusted Pork Roulade

by Christine Miksis November 4, 2009

“If you cannot make it to Hidden Kitchen, bring a piece of it into your own home by whipping up this awesome espresso-encrusted pork roulade recipe I picked up from the food duo that day after the market. They taught me how to prepare and cook this in about 45 minutes total (prep time 25 minutes, cook time under 20 minutes).”

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How Paris Changed the Way I Eat

by Christine Miksis September 8, 2009

“I wondered: Am I supposed to eat full fat mayo or real butter on white baguette bread, and wash it down with a glass of two percent or whole milk for a snack?! Oh la vache! I was going to have to make some big changes.”

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