We like to have a few recipes tucked away for special occasions. Meals that are foolproof, crowd-pleasing, and not too difficult — but still a little more demanding (and impressive) than our usu...
Recipe: Quick and Easy Nicoise-Style Salad How long does it take? 20-25 minutes (Eggs have been hardboiled and cooled earlier in the week) Category: Omnivore Name: Julie Why is it a favorite meal? I...
Tuesday is Bastille Day - or le quatorze juillet (14th July), as it's often more expediently known in modern France. In honor of the occasion, a friend asked me if I could design a cocktail and call ...
It’s no surprise that baked beans are a new favorite subject among food bloggers: they are incredibly cheap, laughably low-maintenance, and perfect for a summer barbecue or camping trip. I always ma...
Soupe au pistou, the classic Provençal summer soup made with the freshest summer vegetables, shell beans, and pasta and finished with a dollop of basil pistou, will always carry a special place...
Are you looking for a good picnic dessert? How about little chocolate cakes just right for packing and eating al fresco? These are from Thomas Keller, who seems to like a good picnic. First we had a f...
I wish I could say that I first tasted cannelés in France, escaping from a Bordeaux bakery with a glossy brown cake that could easily fit in the palm of my hand and eating it while it was still warm....
Who doesn't love crêpes?! We can't think of a better vehicle for all the fresh strawberries, cherries, rhubarb, and other fruits coming into season right now. Add a little whipped cream and mayb...
My last indulgence of fondue, at a New York restaurant that will remain nameless, proved unremarkable. The flavors were flat, and if there was any cheese-related epiphany to be had, my taste buds were...
I know, I know. You're thinking: "Canned duck? Are you kidding me?" But trust me on this one, really. I love keeping a can of duck confit in my pantry, and unlike other foods in cans, it's actuall...
Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot. In the old days before homes had modern heatin...
A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d'espelette. It's often served over scrambled eggs, though some recipe variations call for poaching the eggs ri...
This is the time for apples. I cannot get enough of the Honeycrips at the Greenmarket now, always buying two more than I think I want, since we usually down two on the stroll home. If you can stand i...
For those of you who expressed interest in the savory cakes I mentioned yesterday, I've gathered a few links to English-language recipes, including this Savory Cheddar, Goat Cheese and Cilantro Cake p...
Raclette is a firm, pungent cheese from Switzerland that is the center of a popular winter social event in the Alpine parts of Europe. The cheese is made of cow's milk and is salty, and can come in v...
Ratatouille is the quintessential late-summer dish. Not only does it make short work of extra produce, but it fills your kitchen with such a comforting and homey aroma that you might never want to lea...
Tired of oil and vinegar in your salads? Want to try something different? Try verjus. It's delicious!...
One weekend back in May, we saw unripe, young green walnuts at the Alemany Farmer's Market. We snatched up a bunch so we could make vin de noix, or green walnut wine....
All over France in the summer, people sit in outdoor cafes and drink a tall glass of pastis mixed with water. A quintessential French experience, pastis is a liqueur made from anise....
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, ...
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...
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...
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...
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 ...
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