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Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.
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From bistro classics like cassoulet and croque monsieur to playful riffs like banana-pudding-inspired Paris-Brest.
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Tomato paste adds sweetness and will help the dressing emulsify.
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There’s no shortcut when it comes to caramelizing the onions—be patient.
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Don't even stress about wearing your arm out whisking together hollandaise. This easy blender-based recipe makes even the classic French sauce seem easy.
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Shopping
Butter crocks, French cheeses, and chic linens galore—mon Dieu!
Wilder Davies
Restaurants
Yeah, escargot is on the list.
Nikita Richardson
Culture
A roundup of food news from around the Internet on April 11, 2014.
Rochelle Bilow
Cooking
On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
Lifestyle
In Rebekah Peppler's new cookbook À Table, the writer shares how to cook and dine the French way.
Chala June
Restaurants
Mais oui!
Alexander Lobrano
Videos
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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French onion soup takes patience and attention to detail. But get it right, and you've nailed one of the best comfort foods there is. Learn how from Ludo Lefebvre, a French chef who knows what's up.
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Produced by Bon Appétit with Krusteaz | Co-owner of James Beard Award winning Restaurant Guelaguetza Paulina Velazquez, along with her three daughters, show us the key to making Sunday brunch a little more fun!
To learn more, visit krusteaz.com
Join brand new Bon Appétit video host Chrissy Tracey in her home kitchen as she makes fried oyster mushrooms, collard greens and cornbread. Chrissy is a vegan chef extraordinaire and one of her favorite things to do is adapt classics and comfort food. So if you're looking to add some more veggies to your life, this recipe is a good place to start.
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Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three Michelin Stars, Le Bernardin is a renowned seafood destination in Manhattan, using only the best produce and ingredients cooked by master chefs–including their barely cooked salmon with coconut curry sauce.
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When it comes to classic French eateries in New York City, few are more iconic than SOHO's Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn't send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls of milky coffee.