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Frisée Salad with Lardons and Poached Eggs
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
February 1999
- Keywords
- city guide,
- paris,
- france,
- lettuce
magazine
A Kitchen was His Laboratory
Elizabeth David's books on French and Italian country cooking in the 1950s revealed a world of real food uninhabited by the high priests of haute cuisine.
March 1970
- Keywords
- elizabeth david,
- cookbooks,
- france,
- molecular gastronomy
magazine
Heritage of Alexandre Dumaine
The Hôtel de la Côte-d'Or. in Saulieu has almost the character of a national shrine.
February 1964
- Keywords
- naomi barry,
- travel,
- france,
- hotels
magazine
The Bordeaux Appellations
They have left behind them, inscribed on French wine labels, these two extraordinarily important words “Appellation Contrôlée”.
May 1960
- Keywords
- frank schoonmaker,
- france,
- wine
magazine
From the Notebooks of Louis Diat: Shallots, Shad Roe, and Lamb
The flavor of shallots resembles that of the onion, but it is mellower and much more subtle.
May 1959
- Keywords
- louis diat,
- produce,
- france,
- french
magazine
Primer for Gourmets: First Lessons in Pudding Cookery
Long, long before my time, in the era of that great nineteenth-century master, Marie-Antoine Carême, desserts played a double role in classical French dinners.
March 1959
- Keywords
- louis diat,
- france,
- french,
- primer for gourmets
Primer for Gourmets
When people today complain of New York's summertime heat, dust, and noise, I can't help but think of my first years here, the summers of 1911 to 1913.
August 1958
- Keywords
- louis diat,
- french,
- france,
- primer for gourmets
magazine
Primer for Gourmets: April 1958
First lessons in casserole cookery.
April 1958
- Keywords
- louis diat,
- french,
- france
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