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The Untrendy Allure of French Bistros
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Jody Williams Explains How She Went to the Source to Build Buvette
Which French Chef Inspires You The Most?
Leigh Omilinsky and Sandra Holl Team Up as Two Dope Kouigns
Thad Vogler Celebrates Calvados at San Francisco's Trou Normand
Calvados Adds Fresh Apple Flavor to Cocktails
Roll Out a New Format for Fromage With Composed Cheese Plates
The Kouign-Amann Conquers America
French Breakfast Gets a Hearty Update
Recipes from this issue
See all the recipes from the current issue
Whole Roasted Squab, Foie Gras, and Golden Chanterelles with Pomme Rissolé and Sauce Rouennaise
Miso Butter-Seared Scallops and Shaved Carrot Salad
Foie Gras, Eel Pot-au-Feu, Pears, Dumplings
Mother Sauces Endure in French Cuisine
New Takes on Tartares are Both Adventurous and Modern
East Meets West in French-Asian Fare
Québécois Cuisine Continues to Evolve
French Fine Dining is Haute Again
Old-School French Bistro Dishes Get a Modern Update
Parisians Embrace American Barbecue
Spread the Love with Housemade French Butters
At Rôtisserie Georgette, Rotisserie Chicken is a Labor of Love
Tap Into New Takes on French Cuisine With These Cookbooks
Le Coq Rico's Antoine Westermann Packs Le Doggie Bag
American Bakeries Put Their Own Spin On Baguettes
Jean Joho Explores the State of French Food in America
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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