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French Cooking

Cooking Off The Cuff: That Ain't Hay (Oh, Yes It Is)

Edward Schneider | Posted 06.21.2015 | Taste
Edward Schneider

Cooking with -- or in -- hay pops up on the culinary radar screen, but until last week I'd never done anything about it.

Cooking Off The Cuff: The Best Endive Ever. Yes, Ever

Edward Schneider | Posted 06.08.2015 | Taste
Edward Schneider

If it's this good at home with a supermarket apple, I can only imagine how fabulous it would be at Arpège.

Forget the Shells - A Better Way to Eat Snails

Edward Schneider | Posted 04.14.2014 | Taste
Edward Schneider

It is a delicious and rather elegant dish: the bread for mopping up extra sauce is built in, and the balance is just right.

30 French Foods That Are Better Than A Burger

Alison Spiegel | Posted 02.10.2014 | Taste

Burgers are all the rage in France, but there's so much more to French food.

Cooking Off the Cuff: For a Memorable Tarte Tatin, Get The Caramel Spirit

Edward Schneider | Posted 03.17.2014 | Taste
Edward Schneider

It's apple-y and buttery, with alluring vanilla and brandy aromas if you've added those ingredients.

David Bouley Wants You to Have a "Living Pantry"

Alison Spiegel | Posted 10.21.2013 | Taste
Alison Spiegel

In a discussion with New York Times food writer Melissa Clark at the New York Wine and Food Festival this weekend, David Bouley talked about his philosophy and practice of slow cooking vegetables as method of "cooking for longevity."

How Mastering The Art Of French Cooking Turned My Life Around

Judith Newton | Posted 10.15.2013 | Fifty
Judith Newton

August 15, the anniversary of Julia Child's birth, is a good time to reflect on the role that her 'Mastering the Art of French Cooking' played in many of our lives. It is was in cooking from' Mastering the Art', for example, that I made strides toward becoming an adult, creating my first home, and entering into the buoyant spirit of the sixties.

Interview With Yvette van Boven About Home Made Summer

Nicki Richesin | Posted 06.05.2013 | Books
Nicki Richesin

Yvette van Boven's cookbooks seem sprinkled with fairy dust. Her latest one, Home Made Summer, is filled with her fanciful drawings, tempting recipes, and her husband's evocative photographs.

These French Recipes Are Almost Better Than A Trip To France

The Huffington Post | Julie R. Thomson | Posted 04.13.2015 | Taste

It's the centuries of fine cuisine that makes their culinary culture so rich; that, and all the butter.

Step Up to the Plate: The Intimate Lives of Chefs

E. Nina Rothe | Posted 11.11.2012 | Home
E. Nina Rothe

In an upcoming documentary titled Step Up to the Plate, filmmaker Paul Lacoste takes the audience inside the world of gourmet cooking as seen through the eyes of two master chefs, the father and son team of Michel and Sébastian Bras.

What Is the Greatest Innovation in the History of French Cuisine?

Quora | Posted 10.25.2012 | Home
Quora

This question originally appeared on Quora. By Jonas M Luster, http://jluster.org/ Quite a few, actually. If I had to put my hand on some, here�...

Vive La France! 28 Recipes For Bastille Day

Posted 08.31.2012 | Taste

Every July 14, Bastille Day is celebrated in France and around the world. Known as La Fête Nationale, the holiday commemorates the storming of the Fr...

WATCH: Thomas Keller On Role Models And Respecting The Product

The Daily Meal | Posted 07.18.2012 | Home
The Daily Meal

Our weekly series At the Chef's Table examines how the giants of food got to where they are today. This week we share Part 2 of our interview with T...

Don’t Sweat the Small Stuff, Sweat the Onions

Heidi Brod | Posted 06.12.2012 | Home
Heidi Brod

It's the first day of class. I stop at reception and receive my regulation dress uniform, fully equipped with chef's jacket, toque and neckerchief. (Note to self: Not sexy but definitely Bad Ass.)

Food Terms From 'Blood, Bones & Butter' Explained

Posted 02.18.2012 | Books

Here are some lesser-known culinary terms from our Book Club pick "Blood, Bones & Butter" in the order that they appear in the book. Add any of your o...

Why We Love Julia Child, The Champion Of French Cooking

The Huffington Post | Joseph Erdos | Posted 08.31.2012 | Taste

Chefs We Love is a Valentine's Day tribute to those who have done great work in the culinary world -- to those who inspire us to not only eat well, bu...

Dream Of Being Julia Child? Learn These French Recipes

The Huffington Post | Posted 04.10.2015 | Taste

When you think of "French cooking," certain words come to mind, like rich, fancy and difficult. But French food can actually be the opposite of all th...

French Meal as National Treasure

Rozanne Gold | Posted 11.19.2011 | Home
Rozanne Gold

Something's in the air. Perhaps a whiff of French cooking. This month's Food & Wine magazine is devoted to new French Classics and the New York Times' food section featured the cookbook from members of the French National Assembly.

The Case For Consommé

The Atlantic | Posted 05.25.2011 | Home

Consommé is one of those classic French techniques anyone who attends cooking school learns to do. I've seen all sorts of chefs roll their eyes at co...

Franglais: Moules Marinière over Spaghetti

Kerry Saretsky | Posted 05.25.2011 | Home
Kerry Saretsky

To me, when travelling, there are two kinds of places: those places you plan and plan to go to, and the places in which you suddenly end up. Thoug...

Bouillabaisse Explained: Five Questions for Adam Gopnik

Cara Parks | Posted 08.08.2011 | Home
Cara Parks

I asked New Yorker contributor Adam Gopnik to expound on the finer points of a true bouillabaisse, and how to create an elegant final product that transcends its humble origins.

Mandarin Oriental, Las Vegas and Its Twist by Pierre Gagnaire Restaurant

Jay Weston | Posted 05.25.2011 | Los Angeles
Jay Weston

Is Pierre's restaurant for everyone? No, of course not, it is interesting, confusing, thought-provoking. But I, for one, love it!

Sauces Used To Be Thick, Gloppy, and Unhealthy. No More: Michel Roux Has Cut Carbs and Boosted Taste (RECIPES)

Jesse Kornbluth | Posted 11.04.2011 | Home
Jesse Kornbluth

Michel Roux has a smart alternative to unhealthy sauces in his book Sauces: Revised and Updated Edition which features the master updating, tweaking, and cutting calories from classic sauce recipes.

The Egg and Cheese, Gone Fusion

Big Girls, Small Kitchen | Posted 05.25.2011 | New York
Big Girls, Small Kitchen

Not just Frenchified (the crepe), or Mexican-like (quesadilla), this egg and cheese receipe also resembles a spinach pie (Greek).