French Food

How (And Why) Do You Render Bacon?

Recipe call for bacon? Answer with a cast-iron pan

Jun 10, 2013 1:31 pm

If you're perusing Food Republic, surely you've heard the term "rendered bacon." Render means "cook the fat out of." The bacon is a great thing to add to a world of recipes, and the rendered fat is a great thing for frying. Here's how to do it.

Whatchamacallit?

What Is A Cornichon?

About that tiny French pickle we pop like candy

Jun 5, 2013 1:31 pm

If you're at all a fan of pickles, we can only hope you've discovered the cornichon. These miniscule, extra-tart French pickles are: 1. adorable; 2. absolutely delicious; and 3. very useful. All about this one-bite wonder after the jump.

FR Interview

Michael Lomonaco Makes Restaurants Thrive In The Most Unusual Places

The man behind Porter House and other NYC classics

May 9, 2013 1:03 pm

Michael Lomonaco is sitting at one of the best tables in his restaurant Porter House, looking out on a sun-splashed Columbus Circle and Central Park. Here's one of NYC's most underrated chefs on everything from pairing cocktails with food to what happens when a steak gets sent back to the kitchen to the French restaurant resurgence, David Chang and much more.

Grilling Month

Pine Bough-Roasted Mussels Recipe

It's time for a summer cookout... French style!

May 8, 2013 12:01 pm

Chef Barton Seaver is Director of the Healthy and Sustainable Food Program at Harvard's School of Public Health, and a damn good cookbook author. His new book, Where There's Smoke, is on our list of spring must-reads. Next up, mussels on the grill with a piney twist.

New York City

Design Coup: An Exclusive Look At The Branding And Graphics At Lafayette

Andrew Carmellini's new NYC hotspot strikes a pose

Apr 24, 2013 10:02 am

There's a lot to be excited about at Lafayette, one of the city's most-anticipated openings of the year. Beyond the menu, even non-Francophiles will find it hard not to admire the comprehensive branding and packaging design, a stylish mix of playful sophistication. Check out the slideshow, after the jump.

Brunch

Croque Madame Muffins Recipe

French cheesy-sauced eggs baked in toast muffins

Apr 7, 2013 10:02 am

Photo: David Loftus

There's nothing like simple French food cooked in a tiny Paris kitchen, which is why we're loving cooking our way through Rachel Khoo's aptly named Little Paris Kitchen. Just because the French don't "do brunch" like we do doesn't mean a great weekend breakfast can't get a little fancy. Next up, Croque Madame Muffins.

French Fare

The Ultimate Onion Tart Recipe

French comfort food starring caramelized onions

Mar 19, 2013 12:10 pm

Photo: milkandhoney2012 on Flickr

This recipe that we learned in Normandy always ends up being a huge hit. The entire thing takes an hour from start to finish and your guests will be impressed. Think of onion tart like onion soup, but with a crust. Or quiche, but better. Life just got a little sweeter.

French Fare

Canard À L'Orangina Recipe

An updated recipe for classic duck à l'orange

Mar 7, 2013 4:31 pm

Photo: David Loftus

Chef Jean-François Piège once shared an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. Sounds good to us! The recipe, after the jump.