Thank you for visiting French Revolution! Here, you will find, certainly, articles about my personal tête à têtes with food, but more importantly, you will find the recipes that result. The philosophy of French Revolution, founded in my French mother’s New York City kitchen, is that French food is not about rows of mysterious cutlery or gossamer sugar cages that one looks at and does not eat. The French food I grew up on is the Madeleine before school and the roasted duck and frites in bed watching Family Ties. To that end, I have developed recipes that flirt with French food, admiringly yet irreverently mess it around a little. French food, to me, is like its cousin, the Chanel suit. It is classic and perfect, but still perfectly amenable to being updated. And in that vein, as Coco Chanel said, “Before leaving the house, take one thing off.” I have simplified and modernized these tongue-in-cheek, whimsical French recipes that leave the plate, once empty, reverberating with something fresh and current and above all, si bon. Bon app!
Recent Posts03.06.14Lavender, Lemon, and Honey Spatchcocked Roast Chicken for Valentine’s Night In03.04.14Winter Food for a Summer Body02.13.14Maille Honey Double Mustard Salmon01.31.14Cacio e Pepe Toasted Barley with Charred Fillet and Peppery Dark Greens Pesto01.27.14Miso-Charred Mushrooms with Black Rice Salad12.04.13Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs12.04.13Quick Pickled Fennel11.27.13Thanksgiving Dinner for Two: One Pan, One Hour