French Food

Video: Watch Daniel Boulud, Alain Ducasse And Eric Ripert Talk French Cuisine

Sam Sifton chats up three French legends on stage
Oct 20, 2014 10:45 am

This weekend in New York City, during the New York City Wine And Food Festival, The New York Times invited three French chefs to share the stage and talk about their careers, cuisine and food memories. Watch what happens when Sam Sifton interviews Daniel Boulud, Alain Ducasse and Eric Ripert in this hour-long discussion, a part of the Times Talks series. 

Are We On The Verge Of A Seafood Tower Revolution?

The future is now, and it comes with cocktail sauce
Oct 6, 2014 10:00 am

Nice restaurants around the world love serving chilled seafood towers. Why? They're a great way to pad the bill and incredibly easy to assemble. Get some crushed ice, add shrimp, a few oysters, maybe half a lobster and voilà, fruits de mer. Chefs can send them out knowing that as long as the seafood is fresh, the guests will be happy. It's been like this for decades – centuries even – and there's been no sign of change coming... until now.

French Crêpes Suzette Recipe

Crêpes with buttery orange-caramelized sugar sauce
Jul 25, 2014 12:00 pm

Crêpes Suzette consists of classic French crêpes accompanied by a beurre suzette sauce made of caramelized sugar and butter, tangerine or orange juice, orange zest and Grand Marnier. Arguably the most famous crêpe dish in the world, Crêpe Suzette actually came into existence by mistake. According to the legend, the dish was created by a 14-year-old assistant waiter. The story and the recipe after the jump. 

Photo Essay: Sara Moulton Cruised Around France, Visited 'Eataly On Steriods'

TV chef took pics of brasseries, produce, sunsets
Jun 5, 2014 1:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT? Up next, Sara Moulton.

Rolling Raw: How 6 Cultures Serve A Unique Version Of Tartare Around New York City

Thai, Korean, Ethiopian, Labanese, Nepalese takes
Apr 30, 2014 10:00 am

The story goes that steak tartare has its origins in medieval times when Tartars would shred raw meat – some say horse flesh – with a knife. The history of the classic dish may be unclear, but one thing is for sure. Many cultures, from Africa to the Middle East and Asia, have a hankering for raw meat. Here are five of our favorites from around the world and where to find them in New York City.

David Lebovitz Says Eating In Paris Has Become Fun Again

And if this guy says it, you'd better believe it
Apr 2, 2014 10:00 am

For my money, there's no better judge of French-American culinary dichotomies than David Lebovitz, the pastry chef who decamped the Bay Area and the kitchen at Chez Panisse for Paris a decade ago. Here, the admirably witty Lebovitz talks about why Paris's restaurant and cooking scenes are improving, how the French cook at home and gives an update on the latest Le Brooklyn news.

Cheese Soufflé With Bacon Arugula Salad Recipe

A traditional French dish is a hearty winter meal
Feb 14, 2014 4:00 pm
Photo: Linda Pugliese

You know whose recipes never let you down? Martha Stewart, which is why we're obsessed with this "literally anybody can do it" cheese soufflé from the February issue of Martha Stewart Living. If you know the very basics of baking and can grate cheese and fry up a decent pan of bacon, this hearty winter dish is right around the corner.

Scrambled Eggs With Truffles Recipe

Treat yourself to a luxurious homemade brunch
Feb 8, 2014 12:00 pm
Photo: Jacqui Melville

Mmm, French finger food. A new cookbook by author Nathalie Benezet takes you through all your favorite classic French dishes in party-friendly, small format. Think mini Niçoise salads, foie gras burger sliders and these truffled scrambled eggs served right in their own shells. The trick, after the jump. 

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