- Quinoa Sauté with Grüner Veltliner
- How to Pair Kale Salad with Wine
- Live-to-100 Salad with Pinot Gris
- Why Your Winter Salad Needs Lentils (and Wine)
- Flank Steak Lettuce Cups with Lightly Sweet Riesling
- 7 Ways to Serve Clams
- Tomatillo Chicken Stew with Sauvignon Blanc
- 8 Ways to Use Apples
- The Ultimate Wine Party Snack
- Broccoli Sandwich with a Bright, Crisp White
The October issue celebrates France. Here, delicious new takes on French classics.
© French (Canadian) Onion Soup
French (Canadian) Onion Soup
For years, few Americans would admit to loving French food. It seemed so decadent, so fussy, so old-fashioned. But now American bakers are tackling macarons, and chefs and writers are defending the beauty of cooking like the French.
French (Canadian) Onion Soup (left): Chef Hugue Dufour, an alum of Montreal's Au Pied de Cochon, combined French-Canadian style with American comfort food at M. Wells (moving soon to a new location in Long Island City, New York). This soup epitomizes his style.
Zucchini-Tomato Verrines: Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes from French-born food stylist Béatrice Peltre of the blog La Tartine Gourmande, whose book of the same name comes out in February.
Soubise: At Frasca in Boulder, Colorado, Brian Lockwood finishes leek risotto with this creamy onion sauce, usually served with meat or fish.
Hollandaise: Danny Grant of RIA in Chicago tops langoustines with a velvety, coriander-scented hollandaise.
Escargot: Pierre Calmels of Philadelphia's Bibou is such a fan of snails, he's been known to dedicate five courses in a menu to them. His signature dish: snails with mushrooms.
Gribiche: At Gather in Berkeley, Sean Baker turns this tartar-like sauce (thickened with hard-boiled eggs) into a salad with duck-egg wedges, herbs, shallots, garlic and mustard.