Shiitake Mushroom Bacon!!! (as "lardons" on an otherwise classic French bistro frisee salad, and guess what was one of the TOP 10 Food Stories in the Los Angeles Times last year...)
Bistrot Paul Bert's Pepper Steak, with a Cognac-cream sauce, and Pommes Souffle, adorable balloon-like fries, for this week's French Fridays with Dorie
ate at Thomas Keller's Bouchon over the weekend and was envious of the table next to us that got the salmon rillette...and here today i find the recipe!
Le Puy Lentils? French Garlic Sausage? Sometimes it's hard to know where to find specialty products. Here is a list of my best sources. Plus a recipe that uses both!
a list of recipes from the Bouchon Cookbook collected from around the web so that you can cook and be at Bouchon in Beverly Hills' Opening Night in spirit