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

How Miami Bartenders Are Embracing Fall in 12 Cocktails

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

Are You Ready for Dry-Aged Fish?

This Michelin-starred chef thinks the answer is…maybe

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

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)

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

Unconventional Martinis Are Taking Miami by Storm

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

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

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

Is Miami the Best Steak City in the World?

These 8 restaurants make a compelling case

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

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

The Hemingway Guide to Miami and Key West

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

A Comprehensive Guide to Decoding a Sake Menu

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

Swap That French Wine for a Hardy American Catawba

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

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

It all makes more gastronomic sense once you read the ingredients

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