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Entries tagged with 'Daniel Boulud'

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Cook the Book Kate Williams 2 comments

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Braised Short Ribs From 'Daniel'

Serious Eats Kate Williams 3 comments

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Serious Eats Kate Williams Post a comment

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

How Pastry Chef Ghaya Oliveira Rose to One of New York's Most Prominent Pastry Positions

Sweets Jacqueline Raposo 3 comments

Pastry Chef Ghaya Oliveira is truly a result of the old guard of professional chefs; she worked her way from a dishwasher to the Executive Pastry Chef of Daniel Boulud's acclaimed namesake French restaurant. We caught up on what that took from her, and what's most important with how she composes her stunning desserts. More

Chefs Daniel Boulud and Jim Burke on Remaking the French Classics

New York Jacqueline Raposo Post a comment

Chef Daniel Boulud closed down DB Bistro Moderne for a bit to give it an interior facelift and his new executive chef—Jim Burke from Philadelphia—plenty of time to test and revamp the new menu. We talk about how you remake a French classic that's already been a hit in your bistro for over ten years, and how to work with seasonal ingredients minus the trend factor. More

We Chat with Chef Daniel Boulud on his 20th New York Anniversary

New York Jacqueline Raposo Post a comment

This month Chef Daniel Boulud celebrates the 20th anniversary of his first New York restaurant, Daniel. With seven restaurants covering a wide range of French cuisine in New York alone and another seven restaurants worldwide, the result of all that intensity and focus has given him much to celebrate. And while we've been given generous glimpses into the festivities, it was his reflections on the New York scene in those 20 years and his part in it that we were most curious about. Here's what we found out. More

We Chat With Chef Gavin Kaysen of Café Boulud

New York Jacqueline Raposo 3 comments

Chef Gavin Kaysen is representing the U.S. at this year's Bocuse d'Or competition in France. He chats with us about how he prepares and what the competition gives back to him and his teammates. More

Dominique Ansel Bakery: The Latest Incredible Bakery From a Boulud Protégé

New York Ed Levine 12 comments

With the opening of the staggeringly good Dominique Ansel Bakery in Soho, one thing is perfectly clear: the best training a pastry chef can have in New York City is to work for Daniel Boulud. More

Pastries and More at Epicerie Boulud

New York Ed Levine 2 comments

Boulud Sud, the newest restaurant from esteemed French chef Daniel Boulud, may be getting a great deal of critical attention these days, but I've been finding the attached cafe-boulangerie-patisserie—Epicerie Boulud—just as fascinating. Daniel and crew are doing so much and on so many fronts that I can't fit all my thoughts in one post. So stay tuned for a full review later tonight. Right now? Let's talk about their pastries. More

Hot Dog of the Week: DBGB Dog

Hawk Krall 4 comments

During a recent trip to New York I found myself at DBGB, Daniel Boulud's American bistro, just a few doors down from the former location of the legendary CBGB, where 10 years before you might have found me dodging flailing boots and fists and chugging cheap beer. I couldn't leave without giving the DBGB Dog a shot.< It's one of the few high-end hot dogs out there actually made in the restaurant, as are many of their sausages—everything from Basque blood sausage to pork and duck gizzard links. More

Video: 'No Reservations' Food Porn Episode, Part 2

Adam Kuban 6 comments

Did you miss last night's episode of No Reservations? It was Part 2 of Anthony Bourdain's food porn exposé, featuring chefs Daniel Boulud, Cesare Casella, and Michael White as well as former New York Times restaurant critic Frank Bruni. Oh, and actual porn star Ron Jeremy (unappetizing!) doing intros. Here you go! More

The Art of the Lunch Deal: DBGB Kitchen and Bar

New York Nick Solares 5 comments

DBGB Kitchen and Bar 299 Bowery New York NY 10003; map); 212-933-5300; danielnyc.com Service: Casual, familiar, more than competent Setting: Stark and cluttered all at once. Compare to: Balthazar, db Bistro Moderne, Lucien Cost: Three courses, $24.07 Previously: Tabla,... More

Mon Dieu! Daniel Boulud Biopic, French School Lunch Documentary

New York Adam Kuban Post a comment

[Photograph: Un Certain Goût de L’Amérique] If you find that French cinema has a certain je ne sais quoi, you might want to check out these upcoming foodcentric flicks. Un Certain Goût de L’Amérique: Daniel Boulud This biopic "traces... More

The Brunch Dish: Vermont Banger at DBGB

New York Nikki Goldstein 4 comments

A lot's been said about DBGB, Daniel Boulud's new downtown digs, but brunch hasn't been discussed much. I wondered why; a menu largely comprised of sausages seemed a perfect fit for a hearty morning meal. Truth be told, there's... More

What Kind of Vinegar does Daniel Boulud Use?

New York Erin Zimmer 2 comments

Halibut at DB Bistro Moderne is spritzed with asparagus vinegar. It's probably a question on the front of your mind. Over the last few weeks, Daniel Boulud has been spritzing only the finest tomato, cucumber, and asparagus vinegars from... More

The New Breed of NYC Hot Dogs: Are They Really Better?

New York Ed Levine 24 comments

The new fancypants hot dogs, or should I say haut dogs, are threatening to take away the glory from Gray's Papaya and other streetside dogs. But can chefs really improve on what many observers say is tubesteak perfection? More

First Look at DBGB, Daniel Boulud's New Brasserie on the Bowery

New York Erin Zimmer 5 comments

Daniel Boulud's new spot DBGB won't open until early June, but here are a few shots of the food to come. The classically-trained French chef is going for a brasserie-meets-diner menu, which includes matzoh ball soup, hot dogs, and a bunch of other sausages. More

Making Matzo at Daniel in New York City

Serious Eats Robyn Lee 12 comments

To honor his approximately 50 percent Jewish clientele, French chef and restaurateur Daniel Boulud has served homemade matzo in his New York City restaurants—Daniel, DB Bistro, Cafe Boulud, and Bar Boulud—during the Passover season since 2004. And people love it,... More

Healthy and Delicious: Southern-Style Black-Eyed Peas with Bacon

Serious Eats Kristen Swensson Sturt 5 comments

On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Recently, thanks to a friend who was paring down her cookbook collection, I came into a copy of Daniel Boulud’s... More

Alec Baldwin Calls Himself a Pastry Chef, Possible 'Times' Food Critic

Erin Zimmer 5 comments

A couple tidbits from his interview in this week's New Yorker: "On a television show, precise acting isn’t the order of the day," he said to me. "It’s a sitcom. The idea is to hit certain beats, and we do it cleverly. But, you do a television show, you become a pastry chef. I’m a pastry chef now; I’m not the big chef at the big restaurant. I’m not Daniel"—a brief pause, then he jutted out his lips in a way that was familiar from his movies, and almost shouted the next word—"Boulud. You know?""I always think, What if you just took your hand off the wheel, and slowly, over time, it all went away, and your life became about,... More

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