Emily Monaco is an American writer who has been living and working in Paris since 2007. She's a huge 19th-century literature nerd and a die-hard turophile.
Emily's interests and expertise lie at the intersection of food and culture. She is captivated by the French notion of terroir and loves speaking with producers who are passionate about what they do.
Emily knows a lot about:
Of the five AOP cheeses produced in France's central Auvergne region, Cantal and Salers are the most similar to one another. Their distinction finds its roots in essential preservation of local terroir – and a...
While croissants may seem like an essential part of the French culinary landscape, it turns out more than a handful of Parisian bakers are phoning it in. Local bakers weigh in on what makes a truly great croissant...
You've probably glimpsed the delight that is raclette on Instagram: half-wheels of rich cheese that are melted and scraped onto piles of potatoes. But while raclette might seem like the newest food porn trend,...
Mimolette is a distinctive French cheese, with a mottled, almost lunar surface and a bright orange interior. Many would have you believe that the recipe for this cheese was stolen from the Dutch, but the reality,...
Most American strawberries are big but bland. Here are 5 more flavorful varieties you can find at a farmer’s market or grow yourself.
