Best of July

Have you had a chance to go on vacation yet? Will you be skipping town later, or not at all this year? Whatever your situation, I hope you’re having a beautiful summer full of small joys and vibrant flavors. Seeking summertime inspiration? Here are my best summer recipes!

Best of July 2016

• I love height-of-the-summer tomatoes so much it hurts! The producer who delivers a weekly selection of vegetables to our door every Monday has switched to full-on tomato mode with fruits of every color, every shape, and fabulous flavor; I couldn’t be happier. If you want to see what his selection looks like on any given week, watch this Facebook Live video. As for my favorite tomato recipes, check out my panzanella, my gazpacho and the tomato panade that’s included in The French Market Cookbook.

• I was out running some errands in the grands magasins neighborhood (= the Printemps and Galeries Lafayette department stores on Boulevard Haussmann) and I dropped by Café Pouchkine. Their blueberry bostock caught my eye, and I’m glad it did: it’s a slice of brioche garnished with almond cream à la almond croissant with a blueberry filling tart enough to balance out the overall sweetness of the pastry. Mind-blowing!

• My heart beats for fresh produce year-round, but July has to be my favorite time to visit Paris greenmarkets: many Parisians have left the city but there are still some vendors coming, and they have plenty of time to joke around and chat about the marvellous bounty the season brings. Pictured above : summer squash, graffiti eggplant, artichokes, new carrots, and a bunch of beets with their (edible) greens still on. (Oh, and Gelati shoes!)

• I was struck by the pretty plating of this appetizer I had at Le Moulin de la Galette in Montmartre. The sea bream sashimi with house-made tarama and pickled radishes was perfect for an al fresco summer lunch in the pretty courtyard.

Find my top Paris spots on this map of favorites, and follow me on Instagram to see many more food shots and Paris recommendations throughout the month!

Latest Reads

Everyday Super Food by Jamie OliverAs the Romans Do Eleonora GalassoChanger d'Assiette - Keda BlackF is for France

More reading recommendations »

5 Cool Links

  1. Giving your kids cooking skills is way more important than teaching them to play soccer.
  2. What’s it like to apprentice in a Paris bakery?
  3. I love me some illustrated puns.
  4. Got an all-encompassing love for cookbooks? Start a cookbook club! (Related: 6 tips to make the most of your cookbook collection.)
  5. I love this bean-to-bar chocolate made in Vietnam by French guys. Have you ever had it?

Follow me on Twitter and like the C&Z Page on Facebook for many more links throughout the month.

  • I really enjoyed this post! The tomatoes here aren’t quite ripe yet in the garden but they will be soon and I cannot wait!
    x Kenzie // Kenzieblogslife.blogspot.com

  • Frenchcreek Baker

    Hi there,
    Great post.
    I now want to figure out a way to make that almond blueberry bostock. From your photo I can see the blueberry filling. You mentioned using the almond filling recipe you give for the croissants. So would you only coat the top of the bostock with syrup and then the almond filling after first baking a blueberry filled bostock? Trying to deconstruct the baking process.

    I enjoyed your links too. I have not seen the bean to bar chocolate brand Marou. (Am I recalling the name correctly??) Interesting article on the Vietnam company.

    And a tardy thanks for the post on things to buy to take home from a visit to France. Great ideas and the reader comments were helpful too.

    Cheers,
    Annie

    • It was more of a blueberry marmalade/compote than a syrup. I’m actually planning to recreate it for my upcoming book, Tasting Paris! I will top the brioche with a dollop of blueberry marmalade (not too sweet) in the center, then a layer of almond cream. Do report back if you try it, we can compare testing notes!

  • Frenchcreek Baker

    Hello again,
    I was wondering if you have tweaked your own process of organizing your cookbook collection since you wrote your post a few years ago? Or if there is one suggestion on your list that has proven the most useful?

    I have too many cookbooks to count and, as daunting as it may be, am pondering how to get the best use out of my collection. I found your list good but thought I might ask if you now have refined your preferences first.

    Oh, that “F for France” book recommendation looks like a fun read!

    • It’s still pretty much how I do it! Will you report back on your own organizing efforts?

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