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Pan-Sautéed Zucchini With Red Onion and Thyme - 08/26/2010
Seasoned and cooked like ratatouille but featuring zucchini.
Tuna Tartare - 07/15/2010
Classic dice of raw tuna that's seasoned with salty capers, red onion, and lemon juice.
Chevre Pesto Mousse - 07/08/2010
Goat cheese and basil pesto combine to make a tangy and garlicky dip.
Potato Salads - 06/24/2010
Tossed with mustard vinaigrette or mayonnaise, it's a summer favorite.
Herb Salsa - 06/03/2010
From Michel Roux: Sauces, by Michel Roux.
Chocolate Pots de Creme - 05/27/2010
From Ready for Dessert, by David Lebovitz.
Slow Roasted Duck Legs - 04/01/2010
An alternative to confit de canard -- a fraction of the cooking time and just as much satisfying flavor.
Celeri Remoulade - 02/18/2010
Thin julienned pieces of celery root are coated with a piquant mustard mayonnaise dressing.
Mayonnaise - 02/18/2010
Egg yolk, vegetable oil, salt, a little vinegar, and a strong right arm is all you need.
Flageolets With Garlic - 12/24/2009
Small, tender dried French beans are slow-simmered with thyme and garlic.
Luxury chocolate maker.
Merchant Type:
Chocolate & Candy
Neighborhoods:
Midtown,
Upper East Side
My Christmas Dinner, With Recipes - 12/17/2009
A menu and recipes for Christmas dinner.
Excellent online access to the Market Hall merchants in Oakland, California selling imported and domestic specialty items.
Merchant Types:
Market & Grocery,
Specialty
Neighborhood:
Online
The Essential Kitchen: Frozen Puff Pastry - 03/12/2009
Frozen puff pastry is easy to buy, bake with and enjoy. Here are some basic tips.
New York's Best Charcuterie - 11/20/2008
Where to find the best cured meats, sausages, paté, smoked fish and other charcuterie.
How To Make A Souffle - 10/23/2008
If you think soufflés are old fashioned and tricky, think again. They are easy to make, sturdy to cook, and an affordable favorite, whether sweet or savory.
Goat Cheese Souffle - 10/23/2008
A surprisingly easy way to turn tangy cheese, herbs and eggs into a savory first course or supper dish.
Endive, Pear and Roquefort Salad - 10/16/2008
A French salad that combines bitter endive with slices of sweet and juicy pears and the salty flavor of Roquefort cheese.
Ratatouille - 10/02/2008
A traditional French mix of peppers, eggplant, tomatoes and zucchini. Serve hot or cold.
A shop on the Upper East Side that specializes in French and Italian tableware and fine linens. Lovely.
Merchant Type:
Tabletop
Neighborhood:
Upper East Side
Fine table and kitchen linens.
Merchant Type:
Tabletop
Neighborhood:
Upper East Side
French country pottery, earthenware, antique furnishings. Very beautiful dishware, pitchers, serving pieces, coffee mugs and one-of-a-kind home accessories.
Merchant Type:
Tabletop
Neighborhood:
West Village
Goat Cheese Sauce - 06/30/2008
A simple raw sauce made with crumbled chevre, grated onion and snipped chives. Perfect for poached fish or steamed summer vegetables.
A City Cook in a French Kitchen - 05/22/2008
The pleasure and adventure of shopping food markets in Paris.
Vichyssoise - 05/15/2008
This delicate leek and potato soup is both a classic and modern favorite. Finished it with a sprinkle of freshly snipped chives.
Specialty wine store with expertise and deep selections in wines from Burgundy.
Merchant Type:
Wine
Neighborhood:
Chelsea
French pastry shop in Dumbo with a cult following for its croissants.
Merchant Type:
Bakery
Neighborhood:
Dumbo
How to Make Confit de Canard - 03/06/2008
Making your own confit de canard isn't difficult but it does take a bit of planning and 2 days' time. But wow, is it worth the trouble.
Coq Au Vin in a Le Creuset Dutch Oven - 03/03/2008
A city cook falls in love with a cast iron pot and takes on coq au vin. Everybody swoons, including the cook.
David Neibart's Coq au Vin - 03/03/2008
The traditional French method of slow braising chicken with wine.
Braised Short Ribs - 11/24/2007
A classic slow braise of beef short ribs, carrots, celery, onions, wine and stock produces a classic and rich winter meal. Perfect with mashed potatoes.
Frisée Salad with Walnuts and Roquefort - 10/09/2007
Sometimes a green salad can be as luxurious as a piece of paté.
Since 1952, a French and Italian pastry and bread bakery in Hell's Kitchen.
Merchant Type:
Bakery
Neighborhood:
Hell's Kitchen
A resourceful neighborhood wine and liquor shop in Park Slope.
Neighborhood:
Park Slope
Cookbook Review: "Vegetable Harvest" - 05/08/2007
Patricia Wells' latest cookbook gives both carnivores and vegetarians a fresh and inspired look at vegetables.
Cornichons - 05/07/2007
Tiny pickled gherkins, cornichons are crunchy and salty and a perfect accent to meats, paté and fish.
A French bakery that also sells an edited selection of grocery items.
Merchant Type:
Bakery
Neighborhood:
Park Slope
Celery and Roquefort Salad - 02/26/2007
An easy salad that can either stand on its own or be served alongside other single-ingredient salads.
A bakery adjacent to the delicious and rightfully popular Balthazar restaurant sells the breads served in the bistro as well as sold to better markets across the city.
Merchant Type:
Bakery
Neighborhood:
SoHo
A small bakery/take-out counter on the third floor of the Time-Warner Center that is operated by Thomas Keller's casual cafe of the same name.
Merchant Type:
Bakery
Neighborhood:
Upper West Side
A butcher that is adjacent to the French restaurant by the same name. Sells prime meats, especially steaks, as well as produce and grocery items. The concept is that you can eat in the restaurant and then go next door and buy all the ingredients to make the same meal at home.
Merchant Type:
Butcher
Neighborhood:
Gramercy Park
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