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05/21/2010
According to La Tartine Gourmande, this could be the perfect spring dessert. This forgiving charlotte can easily be elegant or rustic and definitely impresses.
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Source: La Tartine Gourmande
02/12/2010
English sticky toffee and Earl Gray tea meet French madeleines in this across-the-Channel riff on a recipe by Donna Hay. Soft, crunchy, oozy, and herbal, this dessert packs multiple textures and flavors into one sweet little cake.
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Source: Edible Society
10/10/2009
Tart cranberries mellow out with white chocolate and toasted walnuts in these scones that are satisfying for breakfast or an afternoon snack. Continue...
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Source: Visions of Sugar Plum
08/13/2009
This summery mousse takes the classic strawberry-and-rhubarb combination over the top with a lime-infused mascarpone topping. Continue...
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Source: La Tartine Gourmande
03/18/2009
Saying Au Revoir to a Famed Blue Jacqueline Barba
When a new tariff sets in, cheese stores might stop carrying Roquefort for good.
When it comes to cocktails, New Orleans is America's most spirited city
02/15/2007
Marvelous Mardi Gras Cynthia Psarakis
Mardi Gras—literally, “Fat Tuesday” in French—is a day of merriment and revelry around the world, the last gasp of indulgence before Christians observe the penitential season of Lent. Which makes it one heck of a great party.
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11/10/2010
Spirit of the Bistro Alexander Lobrano
I thought I was sulking because of the thick knit tie and madras jacket I was being forced to wear on that stifling August night, but the real reason for my snit, though I couldn't articulate it at the time, was that Paris seemed so excruciatingly out of reach for a 14-year-old boy from suburban Connecticut. Instead of following my parents through the Louvre or visiting Napoleon's tomb, I wanted to be kissing someone on the banks of the Seine or sipping champagne on a terrace.Still, I was hungry when we all got to the cozy bistro in St-Germain-des-Prés, and the smell of sautéing shallots made my mouth water. I loved the pungent scent of the Gitanes a woman at the next table was smoking, and the saucers of radishes and sliced sausage the waiter delivered with our menus. I devoured the bread, a baguette with a crackling crust and lacey interior web of tangy crumb. Keep reading...
Issue #133
12/15/2010
"OMG is it fabulous!" says author Ina Garten of this one-pan recipe for lamb that roasts on a bed of tomatoes, onions, and garlic, flavored with rosemary and drizzled with honey. It's just one of the recipes in her book How Easy is That?, which itself is just one of the 75 cookbooks you'll get if you win our Holiday Cookbook Library iPad Giveaway — all you have to do is enter! Keep reading »
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.
01/24/2013
Bordeaux Deals Ceil Miller Bouchet
Bordeaux's two most recent vintages—2009 and 2010—hit the weather jackpot: Sunny days, cool nights, and rain at just the right times helped ensure excellence—and lots of affordable wine.tk
Issue #153
07/02/2012
The origins of crème brûlée are murky, but it was in New York City's Le Cirque in the early 1980s when the dessert started its current rise to popularity.
Issue #148
06/27/2012
France's Route 7: The Road to Paradise Sylvie Bigar
Route 7 is France's most legendary—and most delicious—road. From the charcuterie of Lyon to the Pissaladières of Provence, this is an eating tour of a lifetime.
Issue #148
01/24/2012
Crabby Jack's Betsy Andrews
Back in 2005, three months after Hurricane Katrina, I found myself in New Orleans, fumbling through shifts in restaurant kitchens and reporting on the tentative first steps in rebuilding the city's dining scene.
Issue #144
01/11/2011
A step-by-step gallery for making Sara Moulton's French apple tart, in which uniform apple slices are fanned out in spirals that mimic the petals of a rose.
Issue #135
01/03/2011
From SAVEUR Issue #135by Michael Laiskonis I spend lots of time dreaming up multifaceted desserts worthy of a four-star table. My taste, however, is for the seemingly simple things, where a few ingredients add up to something way beyond the sum of their parts. Keep reading »
Issue #135
02/28/2010
An Eater’s Guide To LA The Editors
Now that you've worked up your appetite, here are a few eating itineraries and restaurant recommendations to give you a taste of Los Angeles's vast and varied culinary landscape.
Issue #127
08/07/2007
Tasting Notes: French Chablis Paul Lukacs
Here are ten of the best chablis I have tasted recently, all from either 2004 or 2005, two fine vintages that are now available in wine shops.
Issue #104
04/18/2013
In this video Ella Brennan and her family reminisce about the history of their quintessential New Orleans restaurants Brennan's and Commander's Palace, both family-run since the 1940s.
11/12/2012
Postcard: Local Flavors at Beausoleil Rien Fertel
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.
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