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french
food + cooking
Gourgeous Gougères
Gougères are basically éclairs with cheese and herbs added at the last moment. They’re so simple and delicious it feels like cheating.
11.21.07
- Keywords
- cooking + technique,
- cheese,
- french,
- pastry,
- robert pincus
chefs + restaurants
Why We Love Quebec
On a recent swing through the Laurentians, some friends and I came across Yvan des Patates.
11.02.07
- Keywords
- restaurant notes,
- quebec,
- french,
- travel,
- adam gollner
recipes
Mustard-Crusted Pork with Carrots and Lentils
Food editor Maggie Ruggiero has taken lentils “from canned to Cannes” in this très simple—and très français—dish.
November 2007
- Keywords
- maggie ruggiero,
- quick kitchen,
- ten-minute mains,
- pork,
- french
chefs + restaurants
American as a Bottle of Bordeaux
What is it like to be an American woman selling vin in Paris?
10.14.07
- Keywords
- alexander lobrano,
- wine,
- french,
- bordeaux
magazine
Crème de la Crop
Can a meat-loving culture be convinced that vegetables are worth its time?
August 2007
- Keywords
- colman andrews,
- vegetable,
- organic,
- france,
- french
chefs + restaurants
A Restaurant Closes, and Everyone Asks Why
Perhaps, like the phoenix, the restaurants signature rooster will rise again.
06.27.07
- Keywords
- restaurant notes,
- louisa chu,
- chicago,
- french
food + cooking
Classic Cookbooks: Simple French Food
Part of my education was the discovery that simplicity can
mean perfection or harmony in a dish rather than ease of preparation.
06.27.07
- Keywords
- jane daniels lear,
- cookbooks,
- french,
- richard olney,
- cooking + technique
food + cooking
Classic Cookbooks: Cuisine of the Sun
Being born on the summer solstice has its advantages—the longest birthday day, for starters, and a predisposition for all things warm and sunny.
06.20.07
- Keywords
- kemp m. minifie,
- cookbooks,
- french,
- mireille johnston
food + cooking
Classic Cookbooks: French Cooking in Ten Minutes
The first thing you must do when you get home, before you take off
your coat, is to go to the kitchen and light the stove.
05.10.07
- Keywords
- ruth reichl,
- culinary culture,
- cookbooks,
- french,
- edourd de pomaine
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