Desktop Calendar

May 2014 Desktop Calendar

At the beginning of every month in 2014, I will be offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

As a new feature this year, the desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week.

Our calendar for May is a picture of radishes with beurre maître d’hôtel, a classic compound butter flavored with shallot and parsley, for which I’ve included a recipe in my upcoming book on French idioms, EDIBLE FRENCH.

Instructions to get your calendar are below.

Continue reading »

April 2014 Desktop Calendar

At the beginning of every month in 2014, I will be offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

As a new feature this year, the desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week.

Our calendar for April is a picture of the springtime pot-au-feu I am gearing up to make now that the first spring vegetables are appearing on market stalls.

Instructions to get your calendar are below.

Continue reading »

March 2014 Desktop Calendar

At the beginning of every month in 2014, I will be offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

As a new feature this year, the desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week.

Our calendar for March is a picture of the lentil kohlrabi salad I love to make this time of year — it is fresh, crunchy, and filling, which is exactly what we need right now.

Instructions to get your calendar are below.

Continue reading »

February 2014 Desktop Calendar

At the beginning of every month in 2014, I will be offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

As a new feature this year, the desktop calendar is now available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version that complies with international standards, featuring Monday as the first day of the week.

Our calendar for February is a picture of Gontran Cherrier‘s remarkably rye and red miso bread, which I dearly love.

The crumb is tight and almost cake-like in its tenderness; the crust is robust and toasts to a satisfying crisp. And the flavor — it is unlike any rye bread I’ve ever had, with the genius pairing of the malty aromas of rye and the umami sweetness of red miso. Read more about it here.

Instructions to get your calendar are below.

Continue reading »

January 2014 Desktop Calendar

By popular demand, the C&Z desktop calendars are back! At the beginning of every month in 2014, I will be offering you a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

As a new feature this year, the desktop calendar is now available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version that complies with international standards, featuring Monday as the first day of the week.

Camille Malmquist’s sticky buns have been on the dessert menu at Frenchie for the last couple of weeks.

Our calendar for January is a picture of the fabulous sticky buns that are sold at Frenchie To Go, Grégory Marchand’s deluxe sandwich place on rue du Nil.

The pastry chef there is my talented friend Camille Malmquist, who says, “I developed the recipe when I was asked to create a cinnamon roll for the breakfast menu. I’ve always loved the over-the-top-ness of taking a cinnamon roll and baking it, tatin-style, in caramel and toasted nuts. Fortunately, the chef agreed with me, and now they’re one of our more popular pastries, even making it to the big leagues — they’ve been on the dessert menu at Frenchie for the last couple of weeks!”

Instructions to get your calendar are below.

Continue reading »

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.