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Entries tagged with 'french'

Serious Entertaining: A 5-Course French Meal for Your Bastille Day Fête

Serious Entertaining Niki Achitoff-Gray 8 comments

Whether you're a true French patriot or merely a hungry American looking for a decadent meal, we've got the ultimate Bastille Day menu for you. Allons-y, mes amis! More

The Best French Bakeries in NYC

Niko Triantafillou 14 comments

In the last few years New York has experienced an explosion in the number of French-style bakeries--here's our list of the very best of them along with some suggestion on their best offerings. More

Bake the Book: Raspberry Madeleines From 'Fruitful'

Emma Kobolakis Post a comment

Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence. More

Contra's Jeremiah Stone's Favorite French Food in New York

Bao Ong 2 comments

Jeremiah Stone of New York's Contra came to love French food late in life, but when he moved to the country to cook there in 2010, he fell hard. Now in New York he has to look harder for good baguettes and croissants, but he still has some go-to spots for his French fix. More

One-Pot Crispy Salmon with Mustardy Lentils

One-Pot Wonders Kerry Saretsky Post a comment

Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard. More

One-Skillet Crispy Salmon with Mustardy Lentils

Serious Eats Kerry Saretsky 10 comments

Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard. More

Chicken Lady Chicken From 'My Paris Kitchen'

Cook the Book Kate Williams Post a comment

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken. More

Chicken Lady Chicken From 'My Paris Kitchen'

Serious Eats Kate Williams 8 comments

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Cook the Book Kate Williams 8 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Serious Eats Kate Williams 5 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Parmesan Bacon Gougères From 'Down South'

Cook the Book Kate Williams Post a comment

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Serious Eats Kerry Saretsky 16 comments

This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey. More

Mountain Bird Brings French Comfort to Harlem

New York J. Kenji López-Alt 11 comments

It's surprising to find an ambitious Harlem restaurant that's not on either the strip of Frederick Douglass above Central Park or near the 125th street Lenox Avenue stop, but what it lacks in neighborhood appeal, it more than makes up for in its homeyness, great food, and extremely reasonable prices. More

Sunday Brunch: Maple Pecan Crêpes

Sunday Brunch Sydney Oland 2 comments

With maple and pecans cooked with brown sugar, these crêpes are reminiscent of pecan pie. And though they'll make a fancy statement on the plate, they actually require few ingredients, most of which also happen to be pantry staples. More

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

Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel'

Cook the Book Kate Williams Post a comment

Daniel Boulud's modern salade Lyonnaise from his new cookbook Daniel is not a dish he serves in his restaurants. Instead it appears at his home table or (I suspect) more often at dinner parties. More

Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel'

Serious Eats Kate Williams Post a comment

Daniel Boulud's modern salade Lyonnaise from his new cookbook Daniel is not a dish he serves in his restaurants. Instead it appears at his home table or (I suspect) more often at dinner parties. More

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