In this issue
Issue #41
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.
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.
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.
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.
