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Menu Classique

Louis Diat
May 1954
Keywords
louis diat,
menu classique,
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.
Robert Pincus
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.
Adam Gollner
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?
Alexander Lobrano
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?
Colman Andrews
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.
Louisa Chu
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.
Jane Daniels Lear
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.
Kemp M. Minifie
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.
Ruth Reichl
05.10.07
Keywords
ruth reichl,
culinary culture,
cookbooks,
french,
edourd de pomaine