French Food

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. 

Camembert Fondue Recipe

Bake Camembert in its box for built-in presentation
Feb 3, 2014 3:00 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 and foie gras burger sliders. This variation on baked brie gets even easier by baking a wheel of soft Camembert in its own wooden box. We love built-in presentation. 

Raclette With Boiled Potatoes And Quick Pickles Recipe

Traditional Swiss cheese dish makes its way home
Dec 16, 2013 1:00 pm
Photo: Hirsheimer & Hamilton

The Cowgirl Creamery Cookbook is a must for any cheese-lover's kitchen. Packed with stories, recipes and plenty of other reasons to gorge yourself on fine cheese, the cowgirls' masterful new book is a great reason to neglect that brick of boring cheddar and open yourself up to something a little more exciting. There may be no greater dish celebrating cheese than Swiss raclette, and no better time to make it than right now.

Switch Up Your French Onion Soup Game. No Glass, Thanks.

Cause this one time, when I was a little drunk...
Nov 20, 2013 12:30 pm

It's cold out there, friends. Not clam chowder cold, but brisk nonetheless. And I'm deep into a phase of refusing to take dishes at face value (awesome example here) so even though I love Gruyère with all my heart, I'm going to switch it up. The formula is basically the same: caramelize onions in plentiful butter until they can't be caramelized any further, add good beef stock and white wine, then some kind of toasted bread, then some kind of cheese. Deep breath.

Olive Oil-Poached Tuna Provençal Recipe

Moist, decadent tuna makes a fresh, light fish dish
Aug 1, 2013 4:00 pm

Some of our favorite cookbooks comes from the great minds at the Culinary Institute of America. Their new book, Mediterranean Cooking, is no exception. Take a break from the grill when it comes to tuna and poach in olive oil for an incredibly moist, flavorful and healthy addition to salads.

What Is A Tartine?

Look your sandwich in the face before you eat it
Jul 29, 2013 1:31 pm

In some parts of the world — awesome parts — bread is much more than something that came pre-sliced in a package from the supermarket. This bread is rustic and hand-kneaded with herbs and seeds and stuff, or contains eggs and butter to make it extra-rich. When you load a single toasted slice of this excellent bread with equally great ingredients, you have a tartine. And you're going to need a knife and fork.   

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