Serious Eats - seriouseats.com

Now - Paris - 11th arrondissement
After January - NYC

I was just in the Mariage Freres shop in The Louvre and asked when they would open a shop in the US. The answer: Maybe some day. So, unless you're planning to be in France, where they sell both cannisters and bulk teas by weight, spring for the $22 for a real treat. Also great is Earl Grey French Blue.

Thanks, articles like this put the serious back in Serious Eats.

Lime jarritos - just the color makes me happy.

When you write "safe" to eat, that in no way should make people believe that kosher foods are "healthier" to eat. A package of glatt kosher hot dogs that I was given by a neighbor going on vacation contained high fructose corn syrup. I tossed them. Kosher pastries are usually "pareve" and contain all sorts of oils that you might not want to eat. There is also no reason to believe that animals that provide kosher meat are treated better than others (some countries are no considering banning kosher and halal slaughtering) or that the workers are treated any better. If in fact factories that produce kosher products are cleaner than others, bravo, but this just underscores the failure of our inspection system or our low acceptable standards.

Wish he'd take over the Met cafeteria too.

seriously, mayo on pastrami in nyc? globalization may have gone to far.

Chocolate

I think it is bechamel, not creme fraiche but whichever it is it needs to be there.

What does the word funkier mean when used with proscuitto?

Great French Food in Muscatine, Iowa back in the 70s. Excellent bagels (are they still considered ethnic?) in Columbus, Ohio (Block's). OK Indian in Chateau-Thierry, France.

Centolire on Madison between 85th and 86th and the restaurant in the Whitney Museum. Both are really good and not terribly expensive.

@Krose There are two traiteurs/charcuteries that have fed me for the last two Mays:
Pignol on Place Bellecour
Reynon - Rue des Archers

I also like la Cremerie de Charlie - Rue du Plat
all are a short walk from each other

When apricots are not in season try mixing a tablespoon of apricot jam with a teaspoon of dry mustard - nice sweet and hot taste that compliments the duck. Also works great with quince jam. Mustard must be powdered - Chinese or English both work.