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 nearly 20 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 to meet cheesemongers, cheesemakers, and serve as an international cheese judge. 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's tastiest fromageries, boulangeries and cavistes. She shares her favorite Parisian foodie gems in her free weekly newsletter, Emily in France.

All Articles From Emily Monaco
Amaris Jones at her new restaurant

Rick Ross's Former Personal Chef Is Making Next-Level Fried Chicken

Go pick up Chick’n Jones in Miami Beach — or try her recipe for Hot Honey Truffle Chicken at home

Robert's Pizza

Chicago Is the Best Pizza City in the US

Plus: Comprehensive recs for the city’s best pizza, from the guys who know

Kkanpunggi (batter-fried chicken) from Magpie and the Tiger.

The Five Best DC Restaurants That Opened in March

Crab fat powder, anyone?

Pork Belly with lime, coconut and lemongrass on a plate. It's a dish from Troy Jorge, executive chef at Michelin-starred Temporis in Chicago, and we've got the recipe.

Too Pretty to Eat: Making the Temporis “One-Pot Wonder” Pork Belly at Home

Executive Chef Troy Jorge shares how a hit among the kitchen staff can become your favorite meal

Winemaker Hélène Seillan

Meet the Sonoma Winemaker Who Has One Foot in Bordeaux 

Plus: An expert opinion on what France does better than California, and vice versa

Estiatorio Ornos' Sea Bass

Try This Fancy Sea Bass Recipe For a Super-Easy, Super-Impressive Date Night Meal

It comes courtesy of Estiatorio Ornos chef Jerry Goumroian

The Loyalist's Steak Diane.

A Michelin-Starred Chef’s Guide to the Best-Ever Steak Dinner at Home

Chef John Shields says it’s “rich, indulgent and deeply satisfying with every bite”

The Honeymoon Chicken sandwich from the Washington, DC restaurant. Here the fried chicken sandwich is pictured with hot honey and pickles on a wrapper.

We’ve Got the Recipe for the Best Fried Chicken Sandwich in DC

Chef Rob Sonderman of Honeymoon Chicken is here with the hot-honey specialty

Chef Geoff Hundt's confit chicken thighs.

A Highfalutin, Houstonian Way to Turn Chicken Thighs Into Something Special

A date-night recipe courtesy of d'Alba chef Geoff Hundt

The steak au poivre at Jattö

A Next-Level Method for Making a Five-Star Steak, Care of Jattö Miami’s Chef

Henry Hané, also of B Bistro fame, digs into his recipe box and pulls out a winner

Kevin Diedrich in PCH's old space.

PCH (The Bar) Is Dead. Long Live the New PCH!

Plus, an exclusive cocktail recipe from Pacific Cocktail Haven’s “American Bartender of the Year”

A dish from Philotimo, DC.

The 5 Best Restaurants to Open in DC in 2022, So Far

Fried chicken and some Veuve, anybody?

Calabrian Chili Hot Wings from Fiorella.

We Have the Recipe for Fiorella’s Next-Level Italian Hot Chicken Wings

With Point Reyes blue cheese for those tasty local vibes

a string of cured meats in the curing room at lardon in chicago

A Look Inside the Curing Room at America's Finest Salumeria

Chef Chris Thompson breaks down the process behind his immaculate cured meats

How Jaleo Makes Patatas Bravas, The Essential Spanish Side Dish

How Jaleo Makes Patatas Bravas, The Essential Spanish Side Dish

Chef Ramón Martínez has been working alongside José Andrés for 15 years. Today, he spills some of the legend’s secrets.

A burger from DC's Duck Duck Goose Burger

How to Make the Most Decadent Burger in DC

Foie gras, blueberry jam and gruyere all come together in the Duck Duck Goose Burger