LindaK

If you're staying near Kendall Sq., then the Blue Room is the place to go. Always reliably good and good value, occasionally excellent. Comfortable atmosphere, well priced wine list. LOVE Helmand. Not high end, actually quite reasonable for over-priced Boston, but delicious and unusual. Order the pumpkin!

So true! The second you figure out pretty quickly,and no big deal if you get it wrong but the first...it took a quiet, kind aside from the mother of a friend I was visiting to clue me into this one. I was embarrassed but appreciative. As for the original question, I've been casting around for gift ideas for an upcoming trip and thought my maple syrup idea was original. My French friends lived in the States long ago, and I know they love the stuff. On the topic of wine, I think the idea of bringing a local wine is a good one. Once I brought a couple of bottles of wines from Missouri (where I was living at the time) to a woman who owned a vinyard in Provence. She was delighted to try something so completely unknown, and while not California cabs, they were a big hit. I think the gesture of having brought something from so far meant the most.

Where else can you get la cuisine et la grammaire in the same discussion thread? It was worth getting buried in work for few days to come back to so many good ideas. I love the kid friendly suggestions, I have a niece and nephews who will adore trying French sweets and pastries (and the niece studying French in college wants things to share with her roommates, what better than French junk food?). The fleamarket is an intriguing idea, let's see what the weather is like. I may be from New England but I'm a wimp about cold weather. Suggestions that have come my way from elsewhere: La Grande Epicerie on the rue de Sevres in the 7th and Lafayette Gourmet on the bd Haussman in the 9th. I've never been to the latter but ducked into the Epicerie once on my last trip. Huge. Also, a requested item from a friend: flavored syrops for drinks, baking etc. Good idea, only problem I have is that bottles are heavy. Maybe just a few... As for transporting perishable foods, what do others do? I've never tried to bring back anything but cheese. I've found a few fromageries that will vacuum pack (sous vide) their items, it keeps the odors at bay. I don't bring it carry on, I always put it in the suitcase that will be in cargo. It gets pretty cold at 20,000+ feet, I don't worry about refrigeration. What about customs? I don't leave until Sunday so will be back before then. Merci tout le monde!

thanks, ptipois, really. French prepositions are one of the trick of learning the language. grammar aside, les pots themselves are a fun idea. you recall correctly, bushey, I live in Boston--and now that you mention it, I have vague recollections of a Diptyque storefront on Newbury. I have a haircut appointment tomorrow in that quartier, I'll look. sigh. shared sentiments about globalization. All the more reason to share our unique finds. edited because I need to make better use of the "preview" feature.

Goldie (or anyone in the know), do you think you can get a name and address for those of us who don't find outselves in the North End often enough? Thanks! I'm a little confused on directions. Salumeria Italiana is on Richmond and Polcari's is at the dead-end intersection of Richmond and Salem. No butchers en route that I've noticed. The NE is a quick walk from my office and a favorite lunch/shopping destination. If Goldie can clarify, I'm happy to check it out.

Thanks so much or joining us, we’re an opinionated bunch no doubt. It sounds like you’ve done your homework on us as well. I’m still on the fence about the design and content changes that you’ve implemented. I totally agree with your comment that the “old” Gourmet would seem terribly old-fashioned today—in fact, I think it seemed old-fashioned long before you took the helm. I love the Kitchen Notebook, the focus on farming and sustainability, and other innovations. But I’ll admit, I’m put off by what seems to have become ubiquitous product placement and hotel/travel recommendations. I don’t read Gourmet for wedding gift ideas, “must have” items for the traveler, or trendy hotel recommendations, etc. I’m sure you’ve heard this before. Is this just publishing economics, or is there a vision here? On another design topic, any hindsight thoughts on doing away with—then bringing back—“the Last Touch”? That certainly seemed to divide the readership.

guppymo, glad to see you posting again. Recipes, please!

Thanks for this thread. I'll be in Paris soon, staying in one of the upper arrondissements--and since eG'ters are helping me spend my limited budget on Christmas shopping, I can use a few good suggestions for saving some Euros. mzimbeck, I hope you'll share your "secrets" too.

ha ha...I got much the same reaction when I bought a dozen boxes of lentils. Fleur de sel is a great idea, I see it here for outrageous prices. Good advice, if my local Monoprix isn't very good, I'll check it out. And John, many thanks for all the excellent resto reviews and writing you've accumulated here and on your own web site. I've taken copious notes. I think we need a BHV fan thread here, I'm overwhelmed by all the rave reviews. here's my offering--or did I miss the joke? I love Le Diptyque suggestion, btw, I think I will have to buy some of those for myself. note: long day at work = embarrasing typos

All these lovely fresh veggies are beautiful...and invoking feelings of jealousy and greed to those of us living in colder climates. No substantial snowfall here (yet) but our farmers markets have all closed shop until May. I'll enjoy living vicariously through your blog! On the subject of cardoons, I've ever cooked with them but have seen them mentioned often in Italian cookbooks as a vegetable traditionally served raw with bagna cauda. Sounds yummy to me.

A good broiler is one of my priorities, too. Is yours an infrared? I've been assuming that's the best available for a non-commercial range. What is a "dual ring" ? There was a little discussion on another thread about the Blue Star range series (the new non-commercial brand name of what used to be Garland). On paper, it's still tops on my list, but I've yet to see one in person. Up to 22,000 BTUs. I once had an old Garland, still the best range I've ever used, so I'm very intrigued. Not cheap, but less than Wolf or Viking.

okay, okay...I'll go to BHV. too many folks here whose taste I respect are telling me so--you wouldn't lead me astray. hazardnc, I'm also a sucker for lovely packaging. And since I can't afford Tiffany, maybe Laduree can be my luxury fix for the trip. It will contast nicely with the cat food when I go through customs! How did I forget Monoprix? I always come home with a stock of their little boxes of Lentilles de Puy. All these specialty store names/addresses sound wonderful, definitely worthy of a detour with a nearby lunch, wine bar, or patisserie break afterwards. And specific ideas like oils, pottery, puff pastry (never would have thought of that one!) are helpful too. I look back at all the shopping I HAVEN'T done in Paris, I think I will be making up for lost time on this trip.

So many good suggestions in such a short time--thank you all, it's exactly what I wanted. I hope that suggestions for cooking gear, place settings, table linens, etc. don't cross the line into a general shopping thread, not my intention at all. If there's an issue, John, folks should feel free to PM me with their ideas. Ptipois, my aversion to the grands magasins is mostly based on past experiences of jostling with crowds in the jam-packed basement of the BHV, not much different from a Saturday morning at my local Home Depot. I have a problem with big department stores in the States, too, I never find them very inspiring. Either that or I'm overwhelmed by too much choice. Just a personal preference, I suppose. But I love the ideas for stores carrying interesting, unusual food products--like Kudo or Izrael mentioned here--as well as items like menu cards, pots de creme, linens, antique place settings, etc. that I would not have thought of. Also, it's great to know about good shopping streets or neighborhoods (and lunch suggestions!). Boston doesn't have anything remotely as good as Laduree. Do items like macaroons travel/keep well? I always have a huge cheese-fest for friends a day or two after I come home but otherwise have not tried to bring back food. Cheese, on the other hand, is very forgiving. Keep the suggestions coming, please. Isn't it fun to spend other people's money?

Thanks to an impulse purchase many months ago during an Air France promotion, I’m going to be in Paris in mid-December for a week. Very exciting, even if it’s only a short visit, I haven’t been in two years. Given the timing of this trip, I’m hoping to do some Christmas shopping while I’m there. I know Paris pretty well but not as a shopper—it’s never been very high on my list of favorite pastimes when there, especially when I could be eating, so I’m at a bit of a loss as to where to start. Usually I come home with a suitcase full of contraband cheeses, a copper pot or some items from Dehillerin, and not much else. What does everyone else bring home for family and friends? Any good gift ideas? Favorite stores? I prefer to stay away from the grands magasins, if possible. My friends in particular are excellent cooks, and would appreciate interesting ingredients, kitchen gadgets, serving pieces, or home accessories.

I found two sources of advice on my shelves, both from France, and both emphasized the need for fasting the snails first. Edouard de Pomaine, "Cooking with Pomaine" recommends a 48 hour fast in a ventilated bucket/pail before multiple washings, then blanching, before proceeding with any recipe. "La Cuisine de Madame Saint-Ange" recommends a 2 week fast ("une quinzaine de jours"). That seems awfully long to me--could be my mediocre French translation skills--I imagine a lot of dead snails as a result, but I've never done this so can't give you any advice from personal experience.

A lovely meal! What is the rotisserie that you use? Is it part of your oven or another piece of equipment? I'm very interested in the seasonal dishes common in Lyon and France generally this time of year...I'm going to be in Paris and Montpelier in a few weeks (yahoo!) and have never visited in December. Anything special that I should be looking for in restaurants or in markets--and that you might be cooking with this week? Merci mille fois de votre blog.

I visited Rungis about 10 years ago while I was taking a class at the Ecole Ritz Escoffier. As a group, it was small, only my class, about 12 people, and we arrived at about 2 am--and business was in full swing. Aside from the buildings devoted to the food products themselves, I think what amazed me most was its size. The van we used to get there from Paris was helpful in getting around the place. It's not a big supermarket, it's a small town. It has banks, cafes, child care facilities, and I was told even an elementary school. As for the food sources, it's been a while but what impressed me most were the fish and shellfish purveyors. Amazing selection. I would second the comments above about the cheeses. I'll probably never again see so much cheese in one place, but it wasn't small artisinal producers. The other big visual impression was of the abattoir. I have a photo (non-digital, sadly, or I'd post it) of hundreds of calf heads hanging from hooks in the rafters... Speaking of the abattoir, a funny story that might be helpful. My group returned to central Paris about 7 am, and I took the metro back to my apartment for a few hours nap before going back to school. It was rush hour and so crowded, but somehow I had plenty of room and places to sit...it was odd but I was tired and didn't care. I get home, throw off my clothes (relax, this is G rated) and crawl into bed...and what wakes me up a few hours later is this sickening, pervasive, TERRIBLE smell. My clothes, the bedsheets, my hair...STUNK. and I mean STUNK. It took a few loads of laundry, some serious scrubbing in the shower, and lots of open windows to get rid of the parfum de l'abattoir. I still wonder what the poor folks stuck on the same metro car with me were thinking...

Thanks for saving me--and other readers--a trip...though I'm sure we would have consoled ourselves with a bite to eat at Oringer's new place.

I meant that both John Dewar's stores are in the 'burbs, though you are right, the Newton Center store is accessible on the T. Savenor's is convenient to downtown, a quick walk from my office even, but I just think their prices are prohibitive, even if I don't have to pay to park on Beacon Hill. A friend reminded me that the Epicurean Meat Market opened up in the South End. Review here. Before going retail, seems the owners served the restaurant industry--and sell products from John Dewar's. I will try to visit soon and report back.

There aren't many around anymore...first the Big Dig put some out of business, now post-Big Dig real estate prices are doing away with others. Try John Dewar & Co., which ninetofive mentioned upthread. Good but expensive, though not overpriced like Savenor's. Excellent selection. Both retail stores are in the 'burbs, however, which is makes it a detour for those of us who rely on public transit for daily shopping.

That's got to be wrong. It's only $4.49 in the WFM where I work. What store is this is, River St, Prospect St? ← the Symphony WFM, off Mass Ave in Boston. We may both be correct, just talking about different products. The demi-glace (veal and beef based) sells there for $9.95 but the glace de poulet gold (chicken) was only $4.49. I bought a packet of the latter about an hour ago, figure I'll try it out this weekend. They have a turkey glace also ($7.95) which might be of interest to some for Thanksgiving.

Good topic for this time of year. Apple pie with cheddar on the side was a staple growing up in central Massachusetts, but I never liked it. Odd, since I adore apple pie and am a certified cheese-lover. It wasn't until years later, after apple picking with a friend in Maryland, that I was introduced to the brilliant combo of a raw apple slice topped with a slice of cheddar and a ring or two of pickled hot peppers. Even after my mouth was numb, I couldn't stop eating. Still a favorite snack. However, the perfect apple-cheese combo is apple and roquefort cheese. Oh my. The sweet-tart-salty-creamy sensation is the best. As a kid, I discovered the joys of apple slices dipped in Marie's Blue Cheese Salad Dressing as my favorite afternoon snack. Now, I know to stick with the real thing. And a traditional French salad--sliced endive, sliced apples, crumbled roquefort, and toasted walnuts--is an elegant way to get this onto the dinner table.

I saw the MoreThan GOurnet product yesterday at Whole Foods for $9.95 (1.5 oz) which is a lot more than it costs on their web site. But luckily Formaggio Kitchen is a short walk from my gym, so I'm thinking I'll check out the local product first. Plus, they have the best selection of cheeses in Boston. Thanks for the tip, k43.

Best of luck with your pup, Angell is the best. I"ve lived in JP for 6 yrs now and the recommendations here are all good. The pupusa place mentioned above is: La Pupusa Guanaca, 378 Centre St. Good for lunch or a quick snack. Not new at all but recently getting attention. Personally, I prefer Emack and Bolio's for ice cream, anf Fiore's Italian Bakery just down the street has delectable pasty, cannolis. and other Italian sweets. You mention Brookline, which has a lot more restauants than JP. Where are you staying? If you're in Brookline, I'd recommend Taberno de Haro on Beacon Street for tapas and other Spanish food, nice wine list, for your evening meal.

The agnolotti from Piemonte area tops on my list of culinary epiphanies during a long stay in that region a few years ago. I've found two recipes that I like (with a bit of tinkering). One from Matt Kramer's, A Passion for Piemonte, and the second from Marcella Hazan's Marcella Cucina. Their filling recipes are somewhat related--meats, herbs, greens. My personal preference is for the Kramer recipe, though I'd suggested cutting back on the number of eggs used to bind the filling together. Both recommend that the agnolotti be sauced with a sage-butter sauce--something I wholeheartedly second. Not only is it more delicious than you might imagine, but after you've slaved over agnolotti, you won't want anything overly heavy or complex to mask their flavor. Plus, it's incredibly simple, which after making the agnolotti, is very welcome. Lot's of work, but worth the effort. The first time I made them, it was as a pasta course for a dinner for 36 people. That was a long night... edited to add that the Hazan cookbook includes photos of how to make them with the "pinch" (al plin) technique.