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 Posts12.31.16Easy and Lux Truffled Stovetop Mac and Cheese for New Year’s Eve09.01.16DINNER FOR TWO!: Crispy Salmon with Fresh Grated Tomato Broth and Hot Hot Hot Calabrian Chili Paste08.24.16Lemon Orecchiette with Rosemary…Cottage Cheese06.28.16Everything you ever wanted to know about France publishes today!06.11.16Maille Has a Mustard Sommelier (You Heard That Right), and Her Name Is Pierette Huttner!05.02.16Hitting Provence’s Markets like a Pro: An Interview with Markets of Provence Author Marjorie Williams04.29.16Marjorie Williams has Written the Guide to Provençal Markets – aka the French Shopping Bible04.03.16Turkey Tenders with Sea Salt, Herbes de Provence, and Lemon