As I anticipated last week’s class, my heart fell. Here I’d advertised a spring class and we were still in the throes of winter with the season being at least three weeks behind a normal year. Temperatures hovered around freezing and the most exciting thing at the market was baby endive (finally growing well after […]
My son, Joe, is visiting from the U.S., spending more time here than usual as he writes his senior thesis. I’m enjoying watching him work, our conversations roiling around the vagaries of writing and inspiration, the beauty of fine sentences that all too often end up on the cutting room floor, born as they can […]
What is more wonderful than a poached egg? Many things, perhaps, but not when you’ve been traveling, or you’re in a hurry, or your child has a performance and you’ve got one hour to make and serve a decent meal. Or really at any time at all when you want something delicious and fast. That […]
Ever since I tasted these praline almonds, made by my colleague and friend David Lebovitz once when he was visiting, I’ve loved them. They’re a perfect, and perfectly surprising, amuse-bouche, or appetizer. I make them often, we make them in classes, guests eat them like they were candy. Which they sort of are, with […]
As comfy as a pair of worn jeans, leek and potato soup is just as delicious. Particularly today, as the extreme freezing temperatures demand making and eating soup! The typical leek and potato soup most Americans know is Vichyssoise, that cold and creamy version created – as legend has it – at the Ritz Carlton in […]
When we sit down to a meal at On Rue Tatin I’m always so happy at the response. Everyone loves what we eat (because they made it so well!), and they love the pace. We take our time, we sip and we taste, no one leaves the table feeling as though they’ve had too […]
What is more quintessentially French than roast chicken? Here are the tips that will give you perfect roast chicken every time!
It’s very simple to keep a great edge on your knives. Do this before you use them each time, then get them sharpened professionally at least once a year! A sharp knife is a great knife.
The main thing to remember about wine is if you love it, then it will be the perfect wine to serve. Here are some tips on how to get the most out of your next glass!
Now you’ve washed the lettuce and made the Classic Vinaigrette. All that’s left is tossing the lettuce leaves, and this video shows you how to do it perfectly. You think it’s a slam dunk, and it is. But there’s a method, of course, in the French Kitchen!