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 ...

Add Yahoo as a preferred source to see more of our stories on Google. 'You can easily swap boiled quail's eggs for poached hen's eggs if you prefer,' says Hix - Matt ...

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 ...

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 ...

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 ...

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