Emily Monaco

Emily Monaco is a freelance food and travel writer based in Paris, where she has been living, working, writing, and eating cheese for over 15 years. Originally from New York City, she is the original Emily in Paris, though her pursuit of food knowledge has led her to embark on adventures in northern Wales, eastern French Vosges, and southern Italy. (Anything for the cheese!) Her writing has appeared in the BBC, Saveur, Food & Wine, and more, and her fiction is represented by Heather Jackson of the Heather Jackson Literary Agency. When she's not writing about cheese, wine, and more, she also offers food tours of Paris' tastiest fromageries, boulangeries, and cavistes. She shares her favorite Parisian foodie gems in her free weekly newsletter.

All Articles From Emily Monaco
A pro chef salts the Danish dish flæskesteg, a celebratory roast pork

These Are the Salts That Top Chefs Use

From fancy finishing salts to kitchen workhorses, here’s how to season like the pros

a pattern of diagonal wine bottles on an orange background

A Top Sommelier Shares His 5 Favorite Bargain Wines (and 5 Fancy Splurges)

Take it from a pro and snag these bottles ASAP

a hand pouring kvass ist das into a pint glass

Thanks to the Low-ABV Beverage Trend, Kvass Is Making a Comeback

A host of craft brewers are trying their hand at the fermented drink

two large pieces of parmigiano reggiano cheese on a wooden board on a white table

The Difference Between Parmesan and Parmigiano (and Why You Want the Latter)

With the help of experts, we explain the contrasts between these two very distinct cheeses

Lowball glass with orange-colored liquid and orange peel twist on a table in front of a red booth seat

Cereal Sales Are Down, But These Childhood Faves Are All Over Cocktail Menus

We're even more cuckoo for Cocoa Puffs when they come with whiskey

Chef Jenner Tomaska's Flamin' Hot Cheeto, seasoned with house-fermented peppers and cheddar cheese

Chicago Comfort Food Picks from Michelin-Starred Chef Jenner Tomaska

Here's where the guy who makes his own Cheetos eats on his day off

Pumpkin bowl filled with rice pilaf inside

13 Bay Area Chefs Share Their Go-To Thanksgiving Centerpiece

Here's what a pro eats when they're home for the holidays

David Ortiz, corporate beverage manager at Rocco's Tacos

Tequila Sommelier David Ortiz Shares His Top 8 Mezcals

You can’t go wrong with these bottles, expertly chosen by the beverage director of Rocco’s Tacos and Tequila Bar

Man twirling pasta in large bowl

The 9 Most Extravagant Truffle-Centric Dishes on Bay Area Menus This Fall

’Tis the season for some outrageously luxe menu options

Cafe Robey's smothered potato tots

This Is the Fanciest (and Best) Recipe for Loaded Tater Tots You Will Ever Find

Oven-baked cheese and a buttermilk ranch drizzle make all the difference

Plated buffalo wings

This Elevated Buffalo Wing Recipe Is Better and Spicier Than Ever

Tunisian harissa paste kicks everything up several notches

A black-colored Margarita, the perfect cocktail for a Halloween party

This Midnight-Black Margarita Is a Halloween Party Hero

The secret is a simple syrup featuring a unique ingredient

jasper hill harbison cheese with crackers and pickles

Stop Buying French Cheese in the United States and Try These Instead

A French cheese expert shares her picks for the American cheeses (and one British outlier) you should be eating

Plated stone crab in front of the ocean

It’s Time for Miami’s Best (and Priciest) Seasonal Treat

Here’s where to get your stone crab fix, whether you like it classic or with a twist

WIngs on a plate

Now You Can Make Some of Chicago’s Best Wings at Home

It’s not too late for one more dinner at the grill

Steak and potatoes on a plate with red wine

Amy Morton’s Guide to Cooking a Steakhouse-Level Dinner at Home

As part of Chicago’s most famous steak dynasty, she knows what she’s talking about