Peden + Munk
Honey-Hazelnut Financiers
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
Leeks in Vinaigrette
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.
Chouquettes with Warm Berries
The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.
Croque-Monsieur
Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
Carrot Salad with Coriander Vinaigrette and Pistachios
Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.
Poached Eggs over Scafata
If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.
Strawberry-Basil Shortcakes
We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.
Chicken Salad with Haricots Verts
Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.
Meet Gabriel Galand, a Talented Waiter at Buvette Paris
Bon Appétit's May 2014 cover model, Gabriel Galand, is the real deal: a waiter at Buvette Paris—and an aspiring filmmaker
The French Connection: Inside Buvette, Jody Williams's Paris Restaurant
When Buvette chef Jody Williams's restaurant took off in New York, she decided to repeat the formula–in Paris. Audacious? Sure. But it's that boldness that has made her–and her equally bold food–a hit on both sides of the Atlantic
Tonight, You Become a Paella Master
Tackle a paella recipe tonight with this mushroom, kale, and mushroom version.
Carrots & Yogurt, Together at Last
Carrots get roasted with spices and served with creamy yogurt in this meatless recipe
When to Use Dried Chiles vs. Fresh vs. Powder vs. Flakes
Our guide to using different types of chiles, from dried and flaked to fresh and powder.
Chiles Are a Drug, Fake Takeout Restaurants
A roundup of food news from around the Internet on February 25, 2014.
Inside the (Very Active) Mind of Bobby Flay
On the eve of his newest and most ambitious restaurant project—Gato, in New York—Bobby Flay schools us on all the little things, from the power of lemon zest to why a smoking-hot skillet is a cook’s best friend
Bobby Flay's Rules for Cooking Porterhouse Steak
Bobby Flay tells us how to achieve the mythic Peter Luger–style porterhouse at home. And, yes, butter is half the answer
Spice-Crusted Carrots with Harissa Yogurt
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Mushroom Paella with Kale and Eggs
The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.