HeyJaredThe French Life
French cuisine, wine, travel, culture, art, and good living.
- Indexed issues, last 90 days
- 16
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- Sep 30, 2026
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- Aug 19, 2026
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The day Madame the baker went away (opens the original)
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Last Sunday we heard some terrible news.Madame, the baker across the street, was going on vacation.For two weeks.Two whole weeks.Only now that we have to get in the car and drive ten minutes for a baguette, a bottle of wine, or a gourmandise—one of those small, unnecessary but sometimes entirely justified sweet things that French bakers seem to regard as part of the daily necessities—do we realize quite how much we have come to depend on her.I had, of course, admonished my husband to resist bein
A season of mushrooms (opens the original)
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A few readers have asked why, although I eat mainly plant-based, I continue to mention meat, fish, eggs, or cheese in The French Life. The answer is pretty straightforward: When I started our plant-based journey in an attempt to reverse my husband’s diabetes (it worked), I quickly discovered that preaching is not the way to go. Eating habits are very personal. What works for one may not work for the other, and I don’t think it’s my place to dictate how anyone should eat. We happen to eat predomi
Welcome to The French Life Table (opens the original)
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I have always loved entertaining. Not the performance of it, but everything that happens before anyone arrives: deciding what to cook, choosing the wine, setting the table, putting a few carefully chosen flowers in a glass, lighting candles, and thinking about how to create a special culinary symphony.There is something both intimate and rewarding about cooking for those you love. You begin alone in the kitchen, but you are already thinking about everyone who will soon be there. You taste the sa
The ordinary art of eating well (opens the original)
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Let it be said: France can be a dangerous country for the waistline.Temptation is everywhere, and for me, it is as close as across the street, where Madame at the village boulangerie displays her wares with the sort of confidence that makes resistance seem rather churlish. There are glistening fruit tarts, their apple and plum slices lacquered to a shine; coffee éclairs heavy with pastry cream; cherry-layered and decadently buttery gâteau basque; and pains
When a recipe becomes tradition (opens the original)
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As a food writer, one of the greatest compliments you can receive has very little to do with publication. It is to learn that something you wrote has found its way into somebody else’s kitchen and stayed there long enough to become part of the family.I have a collection of such recipes myself, borrowed from writers whose work I have admired for years and which have become so familiar that I no longer think of them as borrowed at all. Nigella Lawson’s old-fashioned chocolate cake, made for birthd
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