Ever since we tasted the mushroom pasta at our favorite little restaurant in the heart of Burgundy, I’ve been in love with this easy pasta: tagliatelle pasta with shiitake…
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This simple carrot soup comes together in less than an hour and easily goes from a weeknight staple to a dinner party. Grating the carrots and cheese makes quick work…
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If you’re looking for more ways to eat fresh tomatoes, some of our favorite ways are to make fresh cherry tomato pasta, baked tomatoes with harissa, tomato soup, and tomato…
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Red mullet is often paired with black olives. They bring out its rosy tint and unique delicate flavor. There are olives and sun-dried tomatoes in these mashed potatoes, and…
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We love to buy fresh clams or cockles at the market and cook them at home, but despite many different methods of purging, we often get gritty ones. We…
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Spinach in béchamel sauce fills this traditional vegetable tart. Because it can be served hot or at room temperature, it would be equally welcome at a Sunday brunch,…
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This veggie-packed quiche is named for one of our favorite marketing interns of all time—she loved its hearty combination of squash and kale, lightly sweetened with maple syrup. Quiche…
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The de rigueur bistro dessert, this simple cream-and-egg pudding is made sublime by the interplay of a warm, crunchy caramelized crust that contrasts with the creamy, cool custard below.…
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The cookbook Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen is available now. Read more from our visit to the famous Parisian…
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These delicate butter cookies have a crunchy snap and a nutty flavor. A terrific all-purpose cookie, they make an especially fine accompaniment to ice cream. World Food: Paris: Heritage…
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Brittany, next to Normandy, is known for its crepes made from blé noir (“black flour”), or sarrasin (“buckwheat”). Buckwheat has an intense, moody flavor that makes for a great…
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Is there anything more French than French onion soup? I think not, and few people do it better than the Burgundians. It happens to be exactly what I feel like…