If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for…
While visiting friends in the countryside toward the end of the summer (…is it over already?), I met a woman who grew the most lovely little lettuces, which she sold at the local market. Which was basically a table with several baskets of her stunning greens sitting on it. If you haven’t had eaten lettuce just a few minutes (or even hours) out of the…
My desert island food is corned beef. Hot, piled up on a sandwich, between two pieces of rye bread with spicy brown mustard smeared liberally inside, corned beef is the one food that I could find myself being happily enjoying if trapped on a desert island. (With unlimited ice-cold pitchers of tropical cocktails, of course.) I also want cole slaw and half-sour pickles, too. Although if truth…
[UPDATE: The restaurant has changed its format offering a fixed-price meal (currently €67) that includes starters and main courses, but not desserts or sides. I haven’t been back since they instituted the change.] When Daniel Rose opened his first restaurant, Spring, it was a small, seasonally driven restaurant on an unremarkable street in the 9th arrondissement. Word quickly spread about the talented chef, who helped fuel a revolution…
While in the states for a vacation this summer, I took advantage of the overload of gorgeous heirloom tomatoes, fresh ears of corn, and generous bunches of basil at the farmers’ markets to make this salad over and over (and over and over) again. Romain agreed with me that we could eat this every day. And I think we did! This salad doesn’t have a lot…
Being stateside in preparation for les vacances (vacation), I thought I’d corral Elizabeth Karmel, who I’d had dinner with last spring when we did a special cooking event together, into grilling dinner for me. I know, it was a little forward, but Elizabeth was the chef/consultation to Hill Country Barbecue in Manhattan, which has the distinct honor of pleasing even true, hard-core bbq aficianados. She’s also…
I eat a salad almost every day. I grab a big bowl, make dressing in it, then toss in whatever ingredients I have on hand. It might be a hard-boiled egg, miscellaneous greens, bits of roast chicken, slivered carrots, shredded cabbage, toasted nuts, cherry tomatoes, crumbled cheese, and so forth – whatever I have on hand. (But hold the alfalfa sprouts; does anyone really like…
A few years ago, The Art of Living According to Joe Beef – which calls itself “A Cookbook of Sorts” – landed in my kitchen. I wasn’t sure what to make of the book. It had a four-letter word in the beginning of the introduction, courtesy of a New York chef known for swearing. There was a chapter on Canadian trains. And as interesting as…
One assumption that I’m going to make about the French is that they’re not afraid to make things au pif, or “by the nose”. I don’t know if a precise recipe for sauce vinaigrette actually exists. But if there is, I bet few people follow it very closely. And Romain is no different from his compatriots when it comes to recipes, and rules. They are…
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