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  1. Home
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  3. Daniel Boulud

Daniel Boulud

By Food & Wine Updated May 23, 2017
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Blanquette de Veau
Delicious recipes from star chef Daniel Boulud include garganuan gougères and amazing braised chicken legs.
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Curried Crab and Watermelon Salad with Arugula

Curried Crab and Watermelon Salad with Arugula
Credit: © Con Poulos
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In this easy yet sophisticated recipe, chef Daniel Boulud pairs a curry-spiced crab salad with sweet watermelon and bright cilantro and mint.

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Warm Camembert with Wild Mushroom Fricassee

Warm Camembert with Wild Mushroom Fricassee
Credit: © Frances Janisch
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Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d’Or, but much easier to find.

  • Cheese Expert Laura Werlin on Cooking with Cheese

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Skate with Mushrooms and Hazelnuts

Skate with Mushrooms and Hazelnuts
Credit: © Quentin Bacon
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This luscious dish is deceptively simple: skate stuffed with duxelles, a mixture of mushrooms and shallots, served alongside creamed spinach. The rich skate and mushrooms go particularly well with white Burgundies from the village of Meursault.

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Daniel Boulud’s Caipirinha

Daniel Boulud's Caipirinha
Credit: © Stephanie Foley
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Sweet, tart and strong, the caipirinha is mixed with the Brazilian spirit cachaça. Cachaça is similar to rum but made from sugarcane rather than molasses. “It’s more sophisticated than rum because it’s more pure,” says Brazilian artist Vik Muniz, patriotically.

  • F&W’s Ultimate Guide to Cocktails

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Orecchiette Bolognese with Chestnuts

Orecchiette Bolognese with Chestnuts
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Store-bought dried orecchiette gets tossed with a bolognese sauce made with just ham and ground chuck. Finishing the dish with chestnuts (leaving out the porcini and squash) adds a delicious and unexpected touch.

  • Pasta Recipes and Tips

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Chilled Spring Pea Soup

Chilled Spring Pea Soup
Credit: Quentin Bacon
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Daniel Boulud’s deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—is on the menu each spring at his Café Boulud in New York City. The recipe appears in the Café Boulud Cookbook (Scribner).

  • Spring Produce Guide

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Braised Chicken Legs with Green Olives

Braised Chicken Legs with Green Olives
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Braising chicken in a liquid that combines onions, carrots, bacon and olives creates complex flavor relatively quickly.

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Basil-Crusted Leg of Lamb with Lemon Vinaigrette

Basil-Crusted Leg of Lamb with Lemon Vinaigrette
Credit: © Stephanie Foley
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With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.

  • More Great Recipes for Easter

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Gâteau Basque

Gâteau Basque
Credit: Quentin Bacon
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For a sweet, fragrant dessert wine to match, Daniel Johnnes prefers M. Chapoutier’s 2005 Muscat de Rivesaltes. Other Muscats from the south of France also work well here, such as the generally more delicate Muscat de Beaumes-de-Venise.

  • Dessert Recipes and Baking Tips

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Crispy Monkfish with Capers

Crispy Monkfish with Capers
Credit: © Frances Janisch
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This is Daniel Boulud’s take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.

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Gargantuan Gougères

Gargantuan Gougeres
Credit: © Lucy Schaeffer
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Guests at Bar Boulud are greeted with these golden French cheese puffs, with grated Gruyàre cheese and the mild Basque pepper Piment d’Espelette. Almost twice the size of ordinary gougères, they’re a bit like crispy, cheesy, slightly spicy popovers.

  • DIY Pastry Puffs

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Red Snapper with Citrus and Fennel Salad

Red Snapper with Citrus and Fennel Salad
Credit: Photo © Frances Janisch
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Broil the snapper on a baking sheet, then serve it with a salad that combines all the bright, crisp flavors of the original dish: fennel, radishes, bell pepper, citrus and jalapeño.

  • Fish Cooking Guide

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Sautéed Okra with Cashews

Sautéed Okra with Cashews
Credit: © Lucas Blalock
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.

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Tropical Fruit Sundaes

Tropical Fruit Sundaes
Credit: © Stephanie Foley
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For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries and generous scoops of vanilla ice cream.

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Blanquette de Veau

Blanquette de Veau
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Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle. When preparing this dish at home, omit the sweetbreads and truffle and opt for store-bought vegetable broth—or even salted water—over veal stock.

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    Skip slide summaries

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    1 of 15 Curried Crab and Watermelon Salad with Arugula
    2 of 15 Warm Camembert with Wild Mushroom Fricassee
    3 of 15 Skate with Mushrooms and Hazelnuts
    4 of 15 Daniel Boulud’s Caipirinha
    5 of 15 Orecchiette Bolognese with Chestnuts
    6 of 15 Chilled Spring Pea Soup
    7 of 15 Braised Chicken Legs with Green Olives
    8 of 15 Basil-Crusted Leg of Lamb with Lemon Vinaigrette
    9 of 15 Gâteau Basque
    10 of 15 Crispy Monkfish with Capers
    11 of 15 Gargantuan Gougères
    12 of 15 Red Snapper with Citrus and Fennel Salad
    13 of 15 Sautéed Okra with Cashews
    14 of 15 Tropical Fruit Sundaes
    15 of 15 Blanquette de Veau

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