Explore by Tags

Entries tagged with 'french food'

Brandied Cherry Clafoutis

Serious Eats Carrie Vasios Mullins 1 comment

Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard. More

Chicken in a Pot (Poule au Pot) With Potatoes and Squash

Serious Eats Yvonne Ruperti 4 comments

This hearty one-pot French classic is the perfect remedy for a cold winter night. Chicken is gently simmered with potatoes and butternut squash in a rich bacon and sage sauce. More

Eat This Now: Magret de Canard au Poivre at Le Bouchon

Chicago Joe Roy Post a comment

Given the choice between steak and duck breast, I'll always choose the latter. Cooked medium rare, each has that chewy, knife and fork necessity mouthfeel, but when I get a hankering for gamey richness, nothing else will do. More

Long Live the Low-Frills, French Bistro Feel at Le Bouchon

Chicago Joe Roy 2 comments

Pretension is at a negative here; after twenty continuous years in business as other restaurants fade in and out of the scene, Le Bouchon's "you get what you get" vibe is refreshing. More

Sunday Brunch: Crêpes with Goat Cheese Scrambled Eggs

Sunday Brunch Sydney Oland 3 comments

At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese. More

Crêpes with Herb and Goat Cheese Scrambled Eggs

Serious Eats Sydney Oland 2 comments

At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese. More

Ratatouille Tian from 'The French Market Cookbook'

Cook the Book Kate Williams 2 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

Ratatouille Tian from 'The French Market Cookbook'

Serious Eats Kate Williams 5 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

Chinese Food Truck in French Countryside?

Erin Zimmer 2 comments

Photograph from The Fortune Cookie Chronicles When the buttery croissants and fragrant lavender gets old, those traveling in the French countryside can scout out this streetside truck called "Delices d’Asie," or "Delicacies of Asia." Deli enthusiast David Sax, the creator of Save the Deli, saw locals lining up for the exquisite dim sum and stir fries while he was shopping at a nearby farmer's market for more traditionally French foods (cheese and bread). "There were shrimp toasts and har gao that looked like French pastries, arranged in military precision behind the glass." French-Vietnamese food is one thing, but French-Chinese, eh? What an intriguing fusion.... More

More Posts