Emile Zola, The Paris Review, and The Bonne Femme Cookbook

L’Assommoir, by Emile Zola. It’s nearly impossible to translate the title, but the cover gives you an idea: Un assommoir is the kind of bar you go into for one purpose: to get loaded.

When I was in my 30s, I began reading novels in Émile Zola‘s “Rougon-Macquart” series. These novels followed

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Instant Pot Pot-au-Feu Recipe + First Impressions on this Super-Popular Pot

French Pot-au-Feu // French Pot Roast for the Instant Pot

A friend let me borrow her Instant Pot while she’s out of town. After reading through the manual (zzzzzz) and checking out a few recipes in the booklet that came with the appliance, I adapted my French Pot au Feu recipe for the

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Lobster Tails Meunière—A French Way to Cook Lobster Tails

Lobster Tails Meunière: A French Method of Cooking Lobster Tails

Lobster Tails Meunière: A great French way to cook lobster.

About every two or three weeks, lobster tails go on sale at my local Fresh Market. They’re generally $4.99 for 3.5-ounce tails, which is a pretty good price. I often broil them—as

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