The Seine

This is a guest post by Anne Elder, my friend and former assistant, who has lived in Paris long enough […]

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  • October 17, 2017

Hey, you know what I did fourteen years ago, like, to the day? I went ahead and created a blog! […]

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  • September 28, 2017
Vegetarian Batch-Cooking for Fall

In addition to planning my menus, I have been doing more and more batch cooking these past few months. The […]

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  • October 3, 2017

I scored big last week, as not one, but two generous friends asked if I’d like to take a few […]

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  • October 19, 2010

I don’t know what my body is trying to tell me, but I seem to have developed a high taste […]

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  • October 15, 2013
Cuillier Coffee Shop at 19 rue Yvonne Le Tac in Paris' 18th arrondissement.

In idle moments, I love to graze through my Instagram feed and discover what everyone is seeing, cooking, and eating. […]

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  • October 27, 2015

24 Hours in Paris: The Ultimate Guide

The Seine

Anne ElderThis is a guest post by Anne Elder, my friend and former assistant, who has lived in Paris long enough to know the city like the back of her hand.

Anne is the writer behind Hardly Snarky, where she shares her stories of delicious adventures. She learned how to cook in the tiniest kitchens of France and how to taste cheese in the Jura mountains.

She now lives in New York, where she works as a freelance writer and social media consultant. She still has a tiny kitchen. Follow her on Instagram!

As Paris becomes easier to reach via layover en route to so many European cities, I’ve had several friends come to me overwhelmed by the many ways to spend their precious few hours in the City of Light.

This 24-hour guide, adapted from the many personalized schedules I’ve crafted for friends, combines must-see tourist sites with the charming streets Paris is known for, as well as some stellar views of the city.

Bring your prettiest walking shoes, and make sure to stop at the closest boulangerie for a nice fresh croissant before you begin, like a true Parisian.

Allez, c’est parti!

French Food Cheat Sheet

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What To Bring To The Office

Early last summer, after twelve years as a freelancer, I got myself a desk in a shared office in Paris!

I had been thinking about it for a while: working from home wasn’t quite working for me anymore, the space I often borrowed at Maxence’s offices was getting filled, and I was drinking entirely too much coffee at my local (beloved) coffee shop.

As soon as I decided that’s what I wanted, it was all very flow-y. I did a search on this specialized website, looking for coworking space in my own neighborhood. I knew I had found The One as soon as I saw the photos. I arranged to meet the woman who owns the office that very day, we clicked, the desk was perfect for me…

…I “moved in” a couple of days later.

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Vegetarian Batch Cooking for Fall: 1-Hour Prep, 6 Meals!

Vegetarian Batch-Cooking for Fall

In addition to planning my menus, I have been doing more and more batch cooking these past few months.

The idea of batch cooking is to block out time one day of the week to prep or cook a bunch of ingredients in advance, which you can draw from and combine for low-effort homemade meals the rest of the week.

It is the shortest path to feeling like a kitchen superhero, saving you brain juice and money along the way.

And today, I am offering you the vegetarian batch cooking plan for fall I’ve created and test-driven with great success: 1 hour of prep work for easy 6 meals on subsequent days.

  • Meal #1: Peanut Noodles with Kale and Mushrooms — the noodles of your choice in my deliciously peanutty “magic sauce”, with garlicky sautéed kale and tender mushrooms.
  • Meal #2: Fall Buddha Bowl — a plentiful bowl of flavor with bulgur, beet hummus, a raw kale salad, and crispy falafel, topped with roasted peanuts.
  • Meal #3: Warming Red Lentil Soup — a warming bowl of soup full of immune-boosting ingredients to keep colds at bay!
  • Meal #4: Lemony Bulgur Salad with Feta and Mushrooms — a filling salad of bulgur with tangy feta, marinated mushrooms, and raisins.
  • Meal #5: Toad-in-a-Hole Toast with Beet Hummus — a kid-friendly favorite served with beet hummus for dipping.
  • Meal #6: Roasted Cauliflower à la Mary Celeste — irresistibly roasted cauliflower in magic sauce! One of my absolute favorite things to eat, period.

Below you will find:
– A shopping list (of which you can get a free printable) — everything is available from the organic store or supermarket (they cost around 55€ ($65) in my Parisian organic store; your mileage may vary),
– Your instructions for the prep work — allow for 1 hour to 1 1/4 hours of prep time,
– Your instructions for each of the six meals — active time ranges from 10 to 15 minutes, time to table from 10 to 45 minutes,
– Suggestions of variations to adapt the plan to various dietary constraints.

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14 Years of C&Z: 14 Lessons for Blogging and Life

Hey, you know what I did fourteen years ago, like, to the day? I went ahead and created a blog! About food! And I called it, wait for it, Chocolate & Zucchini. Because it had a nice ring to it, and I liked chocolate, and I liked zucchini (and fortunately still do).

It has been an utterly amazing fourteen-year ride, and most of my life’s blessings have come directly or indirectly from that single decision.

Where and who would I be if I hadn’t created C&Z? It’s anyone’s guess and it makes me a little dizzy just thinking about it, but I can’t imagine possibly finding a more fulfilling, happier life path. (It’s a good feeling.)

To celebrate, I’ve put together this little bonus for you:

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Best of September

Street art positivity.

Happy fall!

It’s been a wonderful month of September for me, full of exciting projects and bursting with fresh ideas. Here are some highlights.

• I have scheduled a full day of recording later this month, to capture the material needed to craft my pre-order bonus for Tasting Paris. Tasting Paris is my new cookbook that will come out in North America* on March 20, and to reward early buyers of the book, I am putting together an exclusive bonus that I think you will like very much.

(Anyone who orders the book before March 20 will get it, so you can pre-order it as soon as you like; you’ll just need to email the receipt to a dedicated address when I announce the pre-order bonus is ready.)

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