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Food! Glorious Food!
Mar. 11th, 2015 04:44 amCraig Claiborne’s Classic Billi Bi
By SAM SIFTON
“A consummately good cream of mussels soup,” in the words of the former New York Times food editor. (Article plus video.)
Recipes:
Haitian Griot Is a Postcard From the Caribbean
By MELISSA CLARK
The classic Haitian dish of pork cubes simmered in chiles and citrus, then fried, can be hard to forget.
Recipes:
A Proper Stew for St. Patrick’s Day
By DAVID TANIS
Corned beef and cabbage is so American. For something that may actually be served on Irish soil, look to a stew with lamb and potatoes.
Recipes:
Claudine Pépin Teaches Cooking for Kids
By FLORENCE FABRICANT
From Claudine and Jacques Pépin, a French cookbook for children; a spicy Basque sausage; a class to make ice cream and toffee; and more.
Claudine Pépin came to cooking naturally; her father is the chef and teacher Jacques Pépin. In this concise, elegant cookbook for children — written in English and French, and illustrated by Mr. Pépin — she does not cook down to youngsters. The recipes are simple but serious and go well beyond kid food. The first recipe is for gougères, savory cheese puffs to start a meal, enough to keep an adult busy. Then there are herb-roasted potatoes, a straightforward almond cake and deviled eggs finished with a crust. The recipes often call for canola or peanut oil, but feel free to substitute with olive: “Kids Cook French: Les Enfants Cuisinent à la Française” by Claudine Pépin (Quarry Books, $21.99).
Ludo Lefebvre’s Roasted-Carrot Salad
By SAM SIFTON
A simple, sophisticated take on French cuisine.
Recipe:
During Bakery Break-In, Only Recipes Are Taken
By CAROL POGASH
After a recipe theft at Mr Holmes Bakehouse in San Francisco, lines there for cruffins, the West Coast’s answer to New York’s cronut, seemed to grow even longer.
Renowned Pianist Takes a Request and Adds to a Spirited Repertoire
By JAMES BARRON
Acclaimed as a musician and teacher, Gary Graffman also practices the art of infusing vodka with flavors like tangerine, lime and dill.
Paying Homage to Burgundy and Michel Lafarge
By ERIC ASIMOV
The winemaker, known for his graceful and captivating Burgundys, celebrated the 65th vintage he has worked at what is now called Domaine Michel Lafarge.
Bon Appétit Moves to a New Home and Into the Kitchen You’ve Always Wanted
By JULIE SATOW
Condé Nast, which owns the magazine, last year began relocating some brands from 4 Times Square to 1 World Trade Center, which includes a 2,126-square-foot kitchen.
Gay Hussar, an Iconic Restaurant in London, Is for Sale (Don’t Mind the Food)
By STEPHEN CASTLE
A group of politicians and journalists is trying to buy a Hungarian restaurant long favored by London’s political left despite the acknowledged shortcoming of its menu.
MSNBC Hires Tom Colicchio As First ‘Food Correspondent’
By FLORENCE FABRICANT
“Food programming has grown up,” said the former “Top Chef” judge.
By SAM SIFTON
“A consummately good cream of mussels soup,” in the words of the former New York Times food editor. (Article plus video.)
Recipes:
Billi Bi
More Times Classics
Haitian Griot Is a Postcard From the Caribbean
By MELISSA CLARK
The classic Haitian dish of pork cubes simmered in chiles and citrus, then fried, can be hard to forget.
Recipes:
Haitian Pork Griot
Pikliz
A Proper Stew for St. Patrick’s Day
By DAVID TANIS
Corned beef and cabbage is so American. For something that may actually be served on Irish soil, look to a stew with lamb and potatoes.
Recipes:
Irish Stew
More St. Patrick’s Day Recipes
Claudine Pépin Teaches Cooking for Kids
By FLORENCE FABRICANT
From Claudine and Jacques Pépin, a French cookbook for children; a spicy Basque sausage; a class to make ice cream and toffee; and more.
Ludo Lefebvre’s Roasted-Carrot Salad
By SAM SIFTON
A simple, sophisticated take on French cuisine.
Recipe:
Ludo Lefebvre’s Roasted-Carrot Salad.
During Bakery Break-In, Only Recipes Are Taken
By CAROL POGASH
After a recipe theft at Mr Holmes Bakehouse in San Francisco, lines there for cruffins, the West Coast’s answer to New York’s cronut, seemed to grow even longer.
Renowned Pianist Takes a Request and Adds to a Spirited Repertoire
By JAMES BARRON
Acclaimed as a musician and teacher, Gary Graffman also practices the art of infusing vodka with flavors like tangerine, lime and dill.
Paying Homage to Burgundy and Michel Lafarge
By ERIC ASIMOV
The winemaker, known for his graceful and captivating Burgundys, celebrated the 65th vintage he has worked at what is now called Domaine Michel Lafarge.
Bon Appétit Moves to a New Home and Into the Kitchen You’ve Always Wanted
By JULIE SATOW
Condé Nast, which owns the magazine, last year began relocating some brands from 4 Times Square to 1 World Trade Center, which includes a 2,126-square-foot kitchen.
Gay Hussar, an Iconic Restaurant in London, Is for Sale (Don’t Mind the Food)
By STEPHEN CASTLE
A group of politicians and journalists is trying to buy a Hungarian restaurant long favored by London’s political left despite the acknowledged shortcoming of its menu.
MSNBC Hires Tom Colicchio As First ‘Food Correspondent’
By FLORENCE FABRICANT
“Food programming has grown up,” said the former “Top Chef” judge.
