This Year In Paris
Saveur
|December - January 2017
Every New Year’s Eve, Dorie Greenspan invites a hodgepodge group of old and new friends for a perfect French fête, complete with oysters, gougères, and huge bottles of champagne by the Seine
Since I throw only one big party a year, and since I’ve been throwing it for 20 years, you’d think I’d be more organized. But I’m not. I usually don’t know who’s coming until a couple of days before the party—and I’ve been known to change the menu the day of. New Year’s Eve dinners are like that chez us in Paris.
Our longtime, very Parisian friend, Bernard Collet, a photographer and my Emily Post guide to French customs, says that what always reminds him that I’m American is my habit of inviting strangers home for dinner. Pre-party jitters often have me worrying that this jumble of old friends and new won’t work. But it does. Always. Perhaps it’s the magic of the changing year or maybe it’s the spell of Paris that makes us feel like members of the family we all wish we were born into.
Ever since I was just out of college, I’ve wanted to live in Paris. I didn’t want to just move to Paris, I wanted to be Parisian and live my American dream of a Parisian life: to be able to tie my scarf perfectly; to gracefully negotiate cobblestone streets in heels; and to be the person who always has champagne in the fridge, ready for à la minute frivolity. I wanted to be as close to French as a girl from Brooklyn could be. And if my New Year’s Eve party were the sole measure of my Gallic makeover, I’d score high—it’s a swell party. More than that, it’s a tradition that we treasure.
यह कहानी Saveur के December - January 2017 संस्करण से ली गई है।
हजारों चुनिंदा प्रीमियम कहानियों और 10,000 से अधिक पत्रिकाओं और समाचार पत्रों तक पहुंचने के लिए मैगज़्टर गोल्ड की सदस्यता लें।
क्या आप पहले से ही ग्राहक हैं? साइन इन करें
Saveur से और कहानियाँ
Saveur
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
2 mins
Fall 2020
Saveur
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
2 mins
Fall 2020
Saveur
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
4 mins
Fall 2020
Saveur
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
4 mins
Winter 2019-20
Saveur
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
7 mins
Winter 2019-20
Saveur
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
19 mins
Winter 2019-20
Saveur
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
5 mins
Winter 2019-20
Saveur
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
3 mins
Summer 2019
Saveur
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
1 mins
Summer 2019
Saveur
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.
2 mins
Summer 2019
Translate
Change font size
