" Dinner in French " (Potter) builds on that reputation, while taking us back to where her heart truly lies. (If you have, please tell a friend.). Come see what we’re up to on our Instagram page, so long as you’re opening tabs, and on our YouTube and Facebook pages as well.
We will get back to you. While Melissa and I were in Toronto, Dorie Greenspan delivered a sweet column from Paris, in which she wrote about this recipe for a free-form apple pie that she learned from the Circus Bakery near Notre Dame. See you on Friday. spatchcocked chicken with herbes de Provence, chile-butter chicken with vinegared potatoes, Ali Slagle’s chicken and rice soup with celery, parsley and lemon. Definitely you should make this Campari cake that’ll transport you to Aix. Now, it’s nothing to do with treacle or beef cheeks, but a smart news story in The Times led me to this fascinating car auction site, Bring a Trailer, on which you might while away an hour or so, dreaming of shade-tree wrench sessions and the promise of the open road. You do have to do that! At our house, the conversation might be in English, but dinner’s in French. — waiting for you on NYT Cooking. I dug this C.J. The audience swooned and I got hungry and that’s our no-recipe recipe of the week. We’re at cookingcare@nytimes.com. Maybe you could make that instead of dinner one night, and consume a delivery pizza when you’re done? But we were talking about France! Also, Sarah Copeland’s recipe for Indian butter tofu to serve with rice, cucumber raita and my current favorite supermarket chutney. A spatchcocked chicken with herbes de Provence (above) could be your jam, with scalloped potato gratin. But we were talking about France! I think you’ll find that worth the outlay, if you haven’t joined us officially already. Finally, via Dust-to-Digital, here’s Mississippi John Hurt with “You Got to Walk That Lonesome Valley,” 1965. Colin Jost wrote a piece for The New Yorker and it’s sweet, a memoir of his high-school commute from Staten Island.
You might like this asparagus and goat cheese tart. Just take out a subscription to our site and apps, and you’ll be able to access them. And absolutely get in touch if anything goes sideways along the way, either with your cooking or our site. And Alison Roman’s chile-butter chicken with vinegared potatoes, a simple sheet-pan dinner of remarkable complexity.. (You can write me directly if we don’t: foodeditor@nytimes.com.). And Alison Roman’s chile-butter chicken with vinegared potatoes, a simple sheet-pan dinner of remarkable complexity.
During our discussion, Melissa riffed about a late-night dinner of sardines on baguette, the bread toasted and rubbed with a clove of garlic and plenty of tomato before she lays the fish out across it to eat with a glass of wine. Please read.
While Melissa and I … Melissa Clark and I were in Toronto over the weekend, eating marvelous fried ocean smelts among about a thousand other things at Brothers on Bay Street, before taking the stage at the Hot Docs festival with the reporter and critic Chris Nuttall-Smith to talk about Melissa’s new book, “Dinner in French.” (We also talked about my new book, “See You on Sunday.” But this story’s about Melissa.)
Ryan Liebe for The New York Times. From other larders, I’d really like to make Kay Chun’s recipe for a meatless green okonomiyaki this week, and I’ll hope that there’re leftovers I can griddle in the morning to eat with a fried egg. We’re right beside you. Dinner in French shares recipes for soups, quiches, tarts, savory pies, fish and shellfish, salads, eggs, cheese, chicken and other meats, vegetables, and after-dinner treats.
And won’t you read this delicious excerpt from Melissa’s book and consider the dinner possibilities that arise from it? It's the merging of French cuisine with the food she grew up eating in Brooklyn that Clark has mastered, and it's that merging that is the core of Clark's cookbook, Dinner in French. Won’t you give it a try? Hughes feature, also in The Times, about New York’s neighborhood names, and where they came from before real-estate types started coining them. It’ll be all right, though. Food Stylist: Simon Andrews. You’ll find our entire news report on Twitter. There are thousands of other recipes to cook this week — like Ali Slagle’s chicken and rice soup with celery, parsley and lemon!