Bistro Food

Camembert Baked in the Box

Essential bistro dishes, from strip steak frites with bearnaise butter to mussels with caramelized fennel and leeks.

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Smoked Whitefish Tartare with Herb Oil

Smoked Whitefish Tartare with Herb Oil
© Fredrika Stjärne

This easy and delicious smoked-fish starter takes just a half-hour to make.

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Tomatoes Two Ways with Crab and Soppressata

Tomatoes Two Ways with Crab and Soppressata
© Fredrika Stjärne

This quintessential summer dish combines slices of fresh tomatoes and a bright tomato sauce flavored with wine, basil, garlic and spices.

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Thyme-Basted Pork Tenderloin with Oyster Mushrooms

Thyme Basted Pork Tenderloin with Oyster Mushrooms
© Fredrika Stjärne

This easy Parisian dish combines juicy pan-roasted pork tenderloin, meaty mushrooms and an enticing, crunchy topping of walnuts, shallot and chives.

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Almond-Coconut Orange Cake

Almond Coconut Orange Cake
© Fredrika Stjärne

This easy and supermoist coconut-macaroon-like cake is a new Parisian classic.

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Strip Steak Frites with Bearnaise Butter

Strip Steak Frites with Béarnaise Butter

This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butter infused with tarragon, shallots and vinegar—key ingredients in béarnaise sauce—and serves them with tangy French fries made with vinegar-brined potatoes.

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Ratatouille Tart

Ratatouille Tart

This buttery tart makes an excellent centerpiece for a vegetarian lunch or dinner. The ratatouille filling can also be served on its own as a vegetable side dish.

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Mussels with Caramelized Fennel and Leeks

Mussels with Caramelized Fennel and Leeks

A simple mussel broth, caramelized vegetables and a dollop of crème fraîche all pump up the flavor of these steamed mussels.

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Frenchie Salad

Frenchie Salad

Roasted cherry tomatoes are key to the sweet, flavorful dressing that tops this hearty salad.

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Pistachio Cake with Orange Cream and Lavender Honey

Pistachio Cake with Orange Cream and Lavender Honey

This extra-nutty and moist cake gets a double dose of pistachio—from toasted nuts and creamy paste.

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Pommes Puree

Pommes Puree
Con Poulos

These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joël Robuchon.

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Cast-Iron Roast Chicken with Lentils and Walnut Vinaigrette

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This luscious roast chicken is weighted down and cooked in a cast-iron skillet so the skin is extra-crispy

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Chicken Legs Coq au Vin

Chicken Legs Coq au Vin
Con Poulos

Coq au vin is typically made with a cut-up chicken; this version uses only drumsticks, so the meat cooks uniformly in the rich red wine sauce.

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Camembert Baked in the Box

Camembert Baked in the Box

This tender, melty cheese bakes in its box to keep it from collapsing. Be sure to buy Camembert in a box that’s stapled, not glued.

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