Lately you can’t pick up a food magazine without coming across another ode to bacon, which really is one of the most seductive ingredients ever cured. But there’s more to the story than the American ...

A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. The smoky duck fat and rich egg yolk create a sinfully good dressing for this ...

All I was hoping for at lunch in the Nice-Cote d’Azur airport was something slightly better than the chicken or “beef” Air France would undoubtedly be shoveling out. What I got was a good table with a ...

'You can easily swap boiled quail's eggs for poached hen's eggs if you prefer,' says Hix - Matt Austin A version of one of those all-time great French classics and ...

This week’s NT review is of Petit Rouge, a charming 24-seat French bistro in North Miami. Chef/owner is Neal Cooper (formerly of Neal’s and Il Migliore); chef de cuisine is Daniel Small. In keeping ...

Endive and Roquefort Salad with LardonsTom ValentiYield: 4 salads Cook the lardons in a sauté pan over medium-high heat until well-done, about 6 minutes. As the lardon are cooking, cut the endive in ...