Franglais: Garlic-oholic Roasted Haricots Verts

RECIPE: Garlic-oholic Roasted Haricots Verts
Garlic-oholic Roasted Haricots Verts

Garlic-oholic Roasted Haricots Verts

This is one of those un-photogenic recipes that gets little fanfare.  But it is so good.  If you want an easy veg, this is the one.  Green garlicky goodness.  Mr. English asks for it every night.

Get the whole story at The Huffington Post.

This recipe is not particularly beautiful, or especially complicated. But that doesn’t mean it’s not one of the best. It completely debunks the myth that effort and deliciousness are proportionally related. Continue reading

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Categories: 15 Minutes, Cheap, Easy, Eat, Franglais, Recipes, Series, Sides, Vegetables, Vegetarian

Some Favorite French Restaurants NOT in France

For those of us who have to eat from afar.  Most of these are in NYC and London, so if you have other local favorites, please add them in the comments!  This way, if you want to go out next Thursday night, you can get your reservation in, in plenty of time.

True Favorites

La Fromagerie (London, Marylebone)

Amazing cheese and produce, the best French yogurts, and an adorable market-table atmosphere.

2-6 Moxon Street, Marylebone London W1U 4EW

La Petite Maison (London, Mayfair)

Elegance and refined Provençal fare, all done to the height of Mayfair sophistication.  I love this place: the grilled langoustines and ratatouille are to die.

53-54 Brook’s Mews,London W1K 4EG

Le Bistro d’à Côté (New York, Upper East Side)

A casual, neighborhood place with really great food and a lovely atmosphere.  I love their French Onion Soup.  And anyplace that serves merguez is in my good books.

1590 1st Ave #1, New York, NY 10028

Pastis (New York, Meat Packing District)

My Mecca.  Late night croque monsieurs are not the same anywhere else.  And they have great cocktails, and a Belle Epoque-meets-the-future ambiance.  A must.

9 9th Avenue, New York, NY 10014

Artisanal (New York, Midtown/Murray Hill)

Cheese, cheese, cheese.  Mouse heaven.  The fondue is ridiculous—I get it every time I go, and it’s the best I’ve ever had.  If you don’t want fondue, I can heartily recommend the tuna carpaccio with ratatouille vinaigrette, the mac and cheese, the croque monsieur, and the cheese plate.  All fabulous!

2 Park Avenue, New York, NY 10016

Balthazar (New York, Soho)

The best lentils I’ve ever had.  Lentils, lentils, and more lentils!

80 Spring Street, New York, NY 10012

Kappacasein (London, Bermondsey)

This AMAZING racelette place used to trade a Borough Market.  They also do Montgomery cheddar grilled cheeses.  Literally the best.

1 Voyager Railway Arches, Bermondsey London SE16 4RP

Le Relais de Venise L’Entrecote (London, Marylebone; New York, Midtown)

I love this place in Paris, and have written about it a zillion times.  There is no menu, only sliced steak in this delicious secret sauce, fries, walnut green salad, and dessert (profiteroles are a must).  The best part?  You get two servings of steak frites!  I’ve been to the London restaurant, and it’s just as good as the Paris one.  I imagine the New York location is similar.

590 Lexington Avenue, New York, NY 10022

120 Marylebone Lane, Marylebone London 

Table d’Hôte (New York, Upper East Side)

Tiny, tucked away around a corner, and ever-so-charming.  I love the mussels.  No fuss, and the perfect quaint date place.

44 East 92nd Street, New York, NY 10128

Tried and True

La Poule au Pot (London, Pimlico)

Authentic, cozy little homestyle auberge.  I love this place—the food tastes homemade.

231 Ebury Street, London SW1W 8UT

Bouchon (Yountville California)

The French Onion Soup here is so thick, so flavorful—it must have some kind of prize.

6534 Washington Street, Yountville, CA 94599

Bisous Ciao Macarons (New York, Lower East Side)

The only place in the States so far where I’ve found true French macarons, replete with super-original flavors like lavender-honey.

101 Stanton Street, New York, NY 10002

Les Halles (New York, Midtown)

A stalwart, owned by Anthony Bourdain.  I go there for lunch, and love any of the meat.

411 Park Avenue South, New York, NY 10016

Tartine (New York, Greenwich Village)

Ambiance is half of it—a darling, terraced little café in the Village?  How can you not love?  Also good for celebrity sightings (as is Pastis).

253 West 11th Street, New York, NY 10014

Bistro Vendome (New York, Midtown)

The atmosphere is simple, but the moules provençales, on the half shell and baked with butter and parsley and garlic, are delicious.  And it’s pretty hard to find traditional fish soup in Manhattan.

405 E 58th St, New York 10022

Old Standbys

Demarchelier (New York, Upper East Side)

I like this cozy neighborhood place, for its windowed front room and bustling bar.  I always get the mussels, and the artichoke vinaigrette.

50 E 86th St #1, New York, NY 10028

L’Express (New York, Midtown/Murray Hill)

A late night or early croque monsieur never disappoints.

249 Park Avenue South, New York, NY 10003

La Grenouille (New York, Upper East Side/Midtown)

Fancy shmancy!  Where else are you getting to have a strawberry and thyme soufflé?

3 East 52nd Street, New York, NY 10022

La Mangeoire (New York, Upper East Side/Midtown)

Another restaurant that makes real Provençal home cooking.

1008 2nd Avenue, New York, NY 10022



A fabulous French diner in Meatpacking.  I miss it always!

La Tour

All you can eat moules-frites on the Upper East Side for $18.  And they always gave me a free glass of Sancerre.  How I miss…

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Categories: California, London, New York, Restaurants, Voyages

French in a Flash: Lentil and Sausage Soup

RECIPE: Lentil and Sausage Soup

Lentil and Sausage Soup

Lentil and Sausage Soup

It may seem strange to make soup in the summer, but I actually find soup suppers to be light, but satisfying.

Get the whole story on Serious Eats.

There’s nothing so French as a lentil.  So lowly, cheap, simple.  And yet, in the hands of the French, so elevated, perfect, and enhanced.  I think most American girls wish they had the same know how about what to do with themselves as the French have with what to do with a lentil.  At least I do.  If you can turn a dried bean from a pebble to a gem, imagine what you can do with a person. Continue reading

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Categories: Cheap, Eat, French in a Flash, Recipes, Series, Soup, Soup & Salad

Interactive Paris Playlist

A party is nothing without music.  But I’ll admit it.  My taste in French music borders on antiquated, but I just love that gilded, moonlit, Midnight in Paris view of France, and that is encapsulated, for me, in the classics, with a bit of modern tossed in for good measure.  But, the best playlists are a collaborative effort.  So I thought the list can continue in the comments!  Leave your favorite French or French-leaning songs, and we can start our own interactive playlist, so our iPods will be prepped and ready for Bastille Day parties.  My beloved and very cool Parisian teenage cousin Giada helped me find some new stuff.  Here are some of my absolute faves, my most beloved in bold:

The Interactive Paris Playlist

Quelqu’un m’a dit—Carla Bruni

Le plus beau de quartier—Carla Bruni

Raphael—Carla Bruni

L’amour—Carla Bruni

La belle et le badboy—MC Solaar

Je cherche un homme—Eartha Kitt

C’est si bon—Eartha Kitt

La Vie en Rose—Louis Armstrong

La Vie en Rose—Edith Piaf

Milord—Edith Piaf

Non, je ne regrette rien—Edith Piaf

L’anamour—Jane Birkin

En relisant ta lettre—Serge Gainsbourg

Qu’est-ce qu’on attend pour etre heureux—Patrick Bruel

Boum—Charles Trenet

Le Poinçonneur des Lilas—Serge Gainsbourg

Il y a un cauchemard dans ma placard—Birdy Nam Nam

Brandt rhapsodie—Benjamin Biolay

I love Paris—Ella Fitzgerald

C’est magnifique—Frank Sinatra

Si tu vois ma mere—Sidney Bechet

Parlez-moi d’amour—Juliette Greco

Add your own!

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Categories: Finds

Working Girl Dinners: Moules Marinière!

RECIPE: Moules Marinière
Moules Mariniere

Moules Marinière

In honor of Bastille Week here on French Rev, I’m doing a francophile Working Girls this week.  I surveyed some of my friends who inspired the series, and they told me they did sometimes want to learn how to make something that intimidated them, and mussels were mentioned in that category.  We can’t have that!  We can’t have brains and beauty dwarfed by brawn!  Flexing your mussels in the kitchen is one of the easiest things you can do.  Mussels are cheap, they are so easy to make that you literally can’t mess them up, and they look so gourmet.  And they cook in one pot in under 10 minutes.  They also have that great, but rarely seen, dichotomy of being stewy and comforting while being light enough for summer.

Moules Marinière, or mussels in the sailor’s style, is the classic–white wine, onion, garlic, a bit of thyme, and a stir of cream.  The broth is gorgeous, you soak it up with some whole wheat baguette.  And in the video, I show you how my stepfather from Normandy, home of this dish, taught me to use mussels shells instead of a fork to eat these babies.  Pretty nifty trick.

The point is, there is no reason to be intimidated by mussels.  If you fear seafood, this one comes with a simple rule: BEFORE COOKING, THROW AWAY OPEN MUSSELS.  AFTER COOKING, THROW AWAY CLOSED MUSSELS.  If you follow that rule, you’ll know that any mussel opened after cooking is cooked and safe to eat, and you won’t run into trouble.  Now get out there and flex those mussels!

Moules Marinière
serves 2

Moules MariniereINGREDIENTS

  • 2 pounds mussels
  • 4 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 6 cloves garlic, minced
  • Salt and pepper
  • 8 stems thymes, leaves plucked and chopped
  • 1 cup dry white wine, like Sauvignon Blanc
  • 1/2 cup heavy cream
  • Bread for dipping (a must!)


An hour before you want to make your mussels, put them in a big bowl filled with water and a heaping spoonful of flour.  Put the bowl in the fridge until you're ready to work with the mussels.  This just ensures that the mussels spit out any sand they might be chewing on before they go into the pot.

When you're ready to make the mussels, drain the mussels from the water, and rinse off the flour.  If any mussels are open, throw them out.

Preheat a large pan with high sides to medium heat.  Add the olive oil, and the onion and garlic.  Season with salt and pepper, and sauté, stirring often, until the onions are soft, fragrant, and translucent: about 4 minutes.

Add the wine and thyme and mussels to the pot, and season again with salt and pepper.  Leave the heat on medium, and cover the pot.  Leave the pot alone: once all the mussels have opened, after about 5 minutes, the dish is done.  If any mussels are still closed, throw them out.

Take the pan off the heat, and stir in the heavy cream.  Serve with bread!


Just double the recipe for 4!

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Cheap, Easy, Eat, Fish, For a Crowd, Main Courses, Recipes, Series, Watch, Working Girl Dinners

BASTILLE GIVEAWAY! Enter to win a free copy of Ina Garten’s Barefoot in Paris

Barefoot in Paris

Barefoot in Paris, by Ina Garten

Normally in my giveaways, I give away a new cookbook.  But this week, in honor of Bastille Day, I’m giving away a favorite cookbook: Barefoot in Paris, by Ina Garten.  The book is beautiful to look at, full of color-saturated pictures of lavender bundles and shady tables, that just makes you wish you had a kitchen with a balcony overlooking a Paris avenue, replete with an accordéoniste.  I love the recipes for cassis and water, something I grew up drinking myself, the perfect créme brûlée, and the tips on how to artfully arrange flowers.  Everything French becomes so easy and accessible in Ina’s hands, and I’m sure you’ll love the book.

To win, just comment with your favorite French food.  Make us all drool in anticipation and starvation, and I will pick a comment at random.  Good luck!

This giveaway is now closed.  Thank you!

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Categories: Finds

Let Them Eat Candy

RECIPE: Chocolate-Covered Strawberry Ice Cream Sundae Profiteroles
Strawberry Profiteroles

Chocolate-Covered Strawberry Ice Cream Sundae Profiteroles

Welcome Daily Candy visitors!  I am beyond thrilled today that DailyCandy is featuring French Revolution in its national edition–in time to get us all ready for Bastille Day next Thursday.  In the DailyCandy newsletter and on the website, you can find my videos for easy, simple, chic, fun bistro recipes that anyone can make in any kitchen under any circumstances.  We all want to be a little bit French, so next Thursday, invite over your closest amies and make them a Paris dinner of Black Forest Croque Monsieur smothered in bubbling Gruyère, a crisp homemade profiterole stuffed with a giant scoop of strawberry ice cream and deluged with dark chocolate sauce, and to toast, a frozen Kir Royale made with cassis sorbet, black currant vodka, and pink champagne.  Here are the recipes to go with the videos.  So you can go out, and be French for a day.

Watch the Profiterole video on DailyCandy!

Daily Candy

Traditional profiteroles are cream puffs: little shells stuffed with pastry cream and drizzled with runny chocolate sauce.  Delicious.  But my version are made for summer: easy-as-pie homemade puffs, stuffed with bought strawberry ice cream (or you could go double-chocolate, or pistachio, or vanilla, or a traffic-light combination), doused in a super-thick dark chocolate sauce.  The best chocolate-covered strawberry meets ice cream sundae meets Parisian dessert you ever put in your mouth.  Bon app!

Thanks for visiting.  Please do come back often.  I am currently writing my first book of simple, chic, streamlined French recipes.  And be sure to check out our Working Girl Dinners, a series of video recipes for novice after-work cooking for one or two that I promise anyone can pull off.

French Revolution’s Facebook Page Twitter: @FrenchRev

Chocolate-Covered Strawberry Ice Cream Sundae Profiteroles
serves 4

Strawberry ProfiterolesINGREDIENTS

  • ½ cup water
  • ½ stick unsalted butter, room temperature
  • 1 tablespoon granulated sugar
  • Pinch salt
  • ½ cup unbleached all-purpose flour
  • 2 eggs, room temperature
  • 1 pint strawberry ice cream (recommended: Haagen Dazs Five)
  • ½ cup heavy cream
  • 3.5 ounces 70% dark chocolate


Preheat the oven to 400°F.  In a saucepot over high heat, add the water and butter, sugar and salt.  Cover, and bring to a boil.

Take the pan off the heat, and add in all the flour at once.  Stir the mixture with a wooden spoon until the flour absorbs all the water.  Return the pot to low heat, and continue stirring for 30 to 60 seconds, until the dough forms a ball, and pulls away from the sides of the pot.

Turn the dough out into a medium bowl.  (Soak that pot now, thank me later!)  Add one egg, and stir vigorously with the wooden spoon until it is completely absorbed and the dough is smooth.  Repeat with the second egg.  The dough will be smooth and sticky.

Use an ice cream scoop to make 4 equal mounds of dough on a Silpat-lined baking sheet.  Dip your finger in water, and pat down any rough edges that might burn in the oven.  Bake at 400°F for 10 minutes, then lower the heat to 350°F for another 40 minutes, until the profiterole shells are puffed, golden, and crisp.  Carefully remove the shells to a rack to cool, and gently puncture the bottom of each puff with a skewer to let any steam escape.

When the profiteroles are completely cooled, take the ice cream out of the freezer to defrost.

Make the chocolate sauce by whisking together the cream and chocolate over medium-low heat, until thick, shiny, and melted.  Use a serrated knife to slice each profiterole in half horizontally, then sandwich the shell around a big scoop of strawberry ice cream.  Pour chocolate sauce over the profiteroles, and eat greedily.


If you want to thin out your chocolate sauce, add 1 tablespoon very hot water from the tap.


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Categories: 60 Minutes, Chocolate, Desserts, Easy, Eat, Frozen, Fruit, Pastry, Recipes, Vegetarian