Tuesday, November 5, 2013. Monday, November 28, 2011. Sitting on the couch doing my French devoirs. While enjoying a snack of dense German bread with Belgian speculaaspasta. And a cup of Dutch anijsmelk. A light and creamy cheese that reminds me of French fromage frais.

Making fun of my run. Wednesday, May 6, 2015. I posted about my current lack of exercise and vowed to work out at least once a week. Monday, April 20, 2015. I always thought this day was so, so distant.

Meatballs from Eating Rome by Elizabeth Minchilli. For someone who spends a lot of time in France, I eat an awful lot of Italian food.

Sunday, December 25, 2011. All I want for Christmas. All I care about is that basketball, real basketball, is back and it really is all I want for Christmas.

The famous house made soft tofu with wari-joyu, a light soy sauce. and it was so damn good. Slightly warm and full of toasty soybean flavor with the texture of a creamy ricotta. The wari-joyu adds just the right amount of seasoning.

169; 2012-2014 Biang! Learn about calligraphy classes in nyc.

Writer, editor, subway photographer, once and future podcaster. Blake Eskin is a writer, editor, and producer. He is the executive producer of podcasts for Design Observer. Including The Design of Business The Business of Design, produced at the Yale School of Management. He was the first Web editor of The New Yorker. And host of The New Yorker Out Loud podcast. He has written for many newspapers and magazines. Was a New York Times Notable Book.

Babbo - What More to Say? Is one of celebrity chef Mario Batalis signature restaurants. Why do I say fairly accommodating? My main course was the silky Gar.

Friday, April 3, 2015. New American with Nordic Flare at mrnilsson. Cod Chicharron with American Caviar and Dill. You may already know Sage General Store as the home of the three-course bacon brunch that begins with a cheddar biscuit with bacon marmalade and ends with a double chocolate and bacon brownie capped with Jack Daniels whipped cream. But if you think you know the menu like the back of your hand, get ready for a pleasant surprise.

Brooklyn-based food writer, music buff and ex-Parisian expat.