French Cuisine
Kouign-Amann – Yas Queen!
The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have become a popular item in bakeries acros…
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French Cuisine
Chocolate Yule Log – This Bûche de Noël Only Looks Difficult
If you’ve never made a Yule Log because you thought it would take a lot of time and effort, then yo…
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Side Dish
Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend
The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where o…
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French Cuisine
Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood
These gorgeous cream puff "crack buns” were inspired by the Great British Baking Show, which i…
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Vegetables
Summer Tomato Tart – Better Than a Nude Beach
One of these days Michele and I will travel to the south of France, where we’ll make it a point to …
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Sauces
Bourbon Pepper Pan Sauce – Learning a Skill That Always Thrills
Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, sin…
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Fruit
Frangipane Tart – Have Your Cake and Eat Pie Too
Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also gr…
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Tips and Techniques
Seafood Sausage – Behold, the Rarest of All the Sausages
This seafood sausage recipe is one of those dishes you learn in culinary school, and then never mak…
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French Cuisine
Chocolate Croissants – But Just Barely
I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au cho…
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Seafood
Lobster Thermidor – Not Your Parents’ Thermidor
I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighti…
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French Cuisine
Croissants – Slightly Easier than Flying to Paris
I wouldn’t describe homemade croissants as an easy recipe, since there are multiple steps, and it d…
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