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07/14/2009
The iconic French chef's only U.S. restaurant is an oasis in the desert.
Source: New York Times
07/14/2009
The French cult classic--out of print for a decade--gets a new edition with an introduction by Thomas Keller.
Source: Los Angeles Times
02/15/2009
As opposed to Italian potato or ricotta gnocchi, this Parisienne recipe only employs water, butter, flour, and herbs.
Does Not Apply
Source: Epicurious
10/15/2008
A bisque is the best way to enjoy every part of a lobster, from the meat to the shells.
Does Not Apply
Source: Whisk:A Food Blog
03/22/2008
A soup of spring vegetables is full of light flavors, which are welcoming after a winter of heavy fare.
Does Not Apply
Source: Moosewood Restaurant
02/11/2008
These beignets were originally adapted from the book Le Cordon Bleu At Home.
Does Not Apply
Source: Whisk:A Food Blog
10/18/2000
Le Vrai Camembert Taras Grescoe
This great French cheese is coated in powdery mold—and delicious myth.
01/03/2011
From SAVEUR Issue #135by Pierre Gagnaire There is a place off the coast of Brittany, on Belle-Île, called Le Contre-Quai.Keep reading »
Issue #135
12/21/2011
An elegant and romantic French-inspired dinner for two will help you celebrate Christmas or New Years with your special someone.
11/16/2010
24 Hours of Paris — In New York Katie Robbins
When I spent five months living in Paris in 2000, I fell in love – with loose, fluffy omelettes stuffed with gruyere; creamy paté slathered on crispy baguettes; and pillowy, sweet pain au lait that I picked up each morning at the patisserie on my way to class. After my return Stateside, I made it my mission to find solid approximations of these and my many other edible French amours, and though it took some hunting – I tried many a leaden croissant – New York City ultimately supplied my fix. Even better, the Grande Pomme knows no closing times; the City of Light is available any time of day in the City that Never Sleeps. Here's a 24-hour guide to eating French in New York. Keep reading »
03/09/2013
Friday Cocktails: The Champs-Élysées Camille Bromley
The Champs-Élysées, combining brandy and French herbal liqueur Yellow Chartreuse, keeps a hint of the rusticity and purity of the French Alps in a drink of sophisticated aspirations that feels more like sauntering along the Champs-Élysées than hiking up Alpine paths.
04/17/2011
9 Kitchen Tools that Last Ganda Suthivarakom
From a Glestain Santoku knife to a Le Creuset French Oven, 9 kitchen pieces that are worth the price.
05/23/2011
Senegal: A Feast For All John O'Connor
Senegal's rich cuisine is brightly flavored with chiles, citrus, and spice.
Issue #147
11/10/2010
The 23 Best Bistros in Paris Alexander Lobrano
A guide to the 23 best bistros in Paris
Issue #133
04/06/2010
One Good Bottle: Bordeaux White Wine David Rosengarten
This white wine from the Bordeaux region has well-balanced flavors and a storied past.
Issue #129
02/09/2010
Dip It Betsy Andrews
Each of two rival cafés claims to have invented it, but LA's oldest sandwich is equally satisfying at both.
Issue #127
12/18/2009
This cookbook taught one couple how to make everything from French desserts to Russian beef Stroganoff.
Issue #126
10/13/2009
Prime Pork
Beth Kracklauer
Some French cuts and sausages used in choucroute garnie aren’t available in the U.S., but it’s easy to find very close substitutes.
Issue #124
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