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
The Spiced Pear Negroni at Aba Miami.

How Miami Bartenders Are Embracing Fall in 12 Cocktails

What’ll it be: Spiced Pear Negroni or PB&J Old Fashioned?

Sushi-shaped food on a dish

Are You Ready for Dry-Aged Fish?

This Michelin-starred chef thinks the answer is…maybe

Interior of Whiskey Neat

11 Under-the-Radar Whiskeys for Fall From the Folks at Whiskey Neat

They've got 230 to choose from at their Fort Lauderdale cocktail lounge

Cheeseburger with a pink bun

This Donut Shop Gave Us Their Recipe for a Killer Double Burger

The secret is the pickle juice (and the blend of Angus chuck, brisket and short rib)

Meatballs in sauce in a skillet

You’ll Never Make Better Meatballs Than With This Dry-Aged-Beef Recipe

Make a classic even better with beefier beef and an ultra-rich four-cheese blend

The Comfortably Numb martini, with Thai chili, green Szechuan peppercorns, vanilla vodka and lychee

Unconventional Martinis Are Taking Miami by Storm

The definition of what constitutes a dirty martini is expanding by the minute

Spread of food on a table

SF’s Best New Restaurants Include an “Izakaya Cantina” and More

Plus, an Oakland taco spot that turns into a honky-tonk each night

Steak being cooked over an open flame with spices and sides, Korean barbecue-style

Is Miami the Best Steak City in the World?

These 8 restaurants make a compelling case

Steak in a cast iron pan with sauce

If You’re Going to Cook Dry-Aged Wagyu at Home, Use This Recipe

Chef Dustin Valette of the Matheson explains how to make his peppercorn-crusted steak

Plated chicken parm dish

The Best Chicken Parm You’ll Ever Make Is Ready in 8 Minutes

Okay, some prep is required, but the final result is worth the sourcing, the dredging and the overnight refrigerating

American writer Ernest Hemingway leaning on the desk of his office

The Hemingway Guide to Miami and Key West

Dining, fishing, drinking and cavorting in Papa's footsteps

Sushi, wine glasses and a bottle of sake on a table

A Comprehensive Guide to Decoding a Sake Menu

Chicago sake sommelier Daniel Bennett helps us tell our daiginjo from our koshu

Burger and fries on a plate

These Brie and Black Angus Burgers Are Easy to Make and Exceptionally Decadent

Add some garlic aioli for a best-ever home recipe

A bottle of Catawba wine, made from heirloom grapes, from Stone Hill Winery

Swap That French Wine for a Hardy American Catawba

Chicago restaurants and Midwestern wineries are embracing homegrown grapes, for their sustainability and taste

The PB&J wings from Jake Melnick's Corner Tap. We scored the recipe for the appetizer.

This Recipe for PB&J Wings Is Controversial Yet Crowd-Pleasing

It all makes more gastronomic sense once you read the ingredients

Chef Shingo Akikuni standing next to bar in the restaurant

This New Omakase Hot Spot Was Built in Kyoto — And Then Shipped to Miami

Michelin-starred chef Shingo Akikuni wouldn’t have it any other way