Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
This holiday season, take inspiration from around the world with these 25 international Christmas recipes, from sugar-dusted Polish bow-tie fritters and the Puerto Rican Christmas staple pernil asado (roast pork shoulder) to tourtière, a rustic Canadian meat pie.
Some of the most beloved cookbooks in our library are the dustiest: books we grew up with, inherited from our grandparents, found at yard sales, or bought new decades ago. In this column, we celebrate these bibliographic treasures, and our favorite recipes therein.
Two years ago, chef Nathan Gresham endeavored to bring his adopted home of Baton Rouge in line with the nation's budding farm-to-table movement. His "Southern-French-Creole" bistro sources from all corners of South Louisiana.