David Japy
To Understand the Byrrh Special, First Get to Know Byrrh
Before you make the byrrh special, you've got to get a few things straight. First up: What the heck is byrrh?
A Cake that's Fit for a (Grown-Up) Tea Party
This sophisticated, elegant cake gets its flavor from elderflower and strawberry.
How Inaki Aizpitarte, of Le Chateaubriand, Paris, Does Lunch at Home
Chefs around the world want to be him. All of Paris wants a table at his restaurants. But when it comes to cooking a day-off lunch for friends, Inaki Aizpitarte keeps it (kind of) simple
Asparagus with Mussel Beurre Blanc
Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.
Cod with Potatoes and Preserved Lemon Relish
For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.
Tandoori Octopus
The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.
Strawberry-Elderflower Cake
It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.