Ditte Isager
New Potatoes with Dill Butter
These new potatoes don't take too long to cook, and do taste great with a compound butter.
So You're Going to Paris and You Want to Eat Where the Cool Kids Are Eating?
We asked our favorite locals at Le Fooding where they drink, dine, and shop
Dorie Greenspan Has Eaten Every Pastry in Paris (Now Stalk Her Favorite Spots!)
Have you ever received a more welcome instruction than "Go On a Pastry Hop"?
Paris: Tables of the Moment
Tell that Frenchman (or woman) you're trying to impress that you've booked a table at one of these four spots
Glazed Madeleines
If you can’t make it to Paris to taste Fabrice Le Bourdat’s glazed madeleines (the best in town) you might as well learn to make them at home.
Apricot-Anise Tarts
These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert--and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.
What Rene Redzepi (a.k.a. the World's Best Chef) Cooks at Home
A relaxed Sunday lunch at the Noma chef's Copenhagen apartment offers guests something wild (Alas, he doesn't take reservations)
Cherry-Almond Focaccia
Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.
Master Sweet Dough
This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.
Easter Bread
This whimsical Easter bread recipe is traditionally made for Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. Dye the eggs for a more festive look. Hunting for more Easter recipes? Hop over here.
Mussels with Fennel and Lovage
When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.
Vanilla Cloverleaf Sweet Rolls
A simple addition to the master dough results in deliciously scented rolls.