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Recipe: How to Make Hollandaise Sauce

During the week, I'm often too busy to cook breakfast, but as the weekend approaches, I start making mental menus for Saturday and Sunday morning. Freshly brewed coffee, fruit salad, toast with jam, ...

Recipe: Fennel, Lemon and Garlic Confit

Confit is an old French word for a classic method of food preservation. It simply means food that has been slowly cooked in salt and oil for long-term preservation. Duck confit is a famous example, bu...

Brown Bag Thursday: Hellmann's vs. Homemade Mayonnaise

Mayonnaise is a main part of many lunches: tuna salad, salad dressings, turkey sandwiches and more. British food writer Elizabeth David called mayonnaise "the beautiful shining golden ointment." Whil...

Recipe: Compote d'Osso Buco

Compote d'Osso Buco

Another litte tasty Parisian morsel: the first course of a long lingering lunch at Cremerie last weekend in Paris's 6th Arrondissement. Pierre, our chef, breezily explained how he made a pretty com...

Recipe: Goat Cheese and Lardo with Red Pepper and Honey

From the Department of Perfect Little Parisian Bites, comes a first attempt to give out the recipe for something we ate in a restaurant... true untested restaurant reproductions. This surprising ...

Recipe: Erin's Crpes

When the cat's away... You all did very nicely while we were gone these last few days; the Open Thread got quite lively. The fact that while we were in Paris, the main topics on the thread were Tofu ...

Recipe: Alsatian Cottage Cheese & Onion Tart

Since you all are such big fans of cottage cheese, we'd like to turn your attention to a use of cottage cheese not yet mentioned in the lively thread: an Alsatian Cottage Cheese and Onion Tart. Inspi...

The Celluloid Pantry: Beignets and Mon Oncle (France, 1958)

The subtitles call them crullers, but theyre known by many names: beavertails in Canada, churros in Mexico, zepoles in Italy, and malasadas in Hawaii. Every cuisine seems to have its own version of t...