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Issue #41[all previous issues]
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These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Green plantains have a mild flavor and pair well the garlicky mojo sauce.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
A forbidden pleasure to some, this classic French dish is to die for.
Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad.
This recipe came from Aux Tonneaux des Halles, where Patrick Fabre served us this modern French bistro creation.
This scrumptious French tart is the perfect blend of tart and sweet.
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
This extravagant salsa makes a lively accompaniment for crab cakes.
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Once known as “poor man’s pudding,” this decadent, whiskey-laced confection is anything but.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.