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Chefs Who Give: The Ones Who Started Foundations

Chefs Who Give: The Ones Who Started Foundations

By owning a restaurant and opening the doors to the community, chefs are often at the forefront of seeing the changes in their neighborhoods. Not surprisingly, these interactions can spur a person into action to change their communities for the better.

Yesterday we looked at some of the events that chefs host for their causes. Today, we’ll look at the organizations that chefs have put their names on to give back. A number of chefs have launched namesake foundations that are focused on the challenges they see in their neighborhoods. Here are six chefs who want to change the world by starting in their own backyards.

Barbara Lynch: The award-winning Boston chef formed the Barbara Lynch Foundation to empower the area’s youth through leadership development and resources to enrich their lives.

Emeril Lagasse: Founded in 2002, this long-running nonprofit looks to give back to the TV personality’s hometown of New Orleans. The organization has awarded more than $7 million in grant money to programs focused on nutrition, arts, and — of course — culinary education.

John Besh: In 2011, this TV chef and Louisiana native formed his foundation to protect the city’s important cultural — and culinary — traditions that were still struggling after Hurricane Katrina. Today, it provides scholarships, loans, and grants to locals who want to enact change in the Big Easy and throughout the state.

John Currence: Frustrated of the lack of educational resources for kids in his home state of Mississippi, this James Beard Award winner decided to do something about it. He formed Move On Up Mississippi to inspire and provide funds for educational youth initiatives with the focus on health, well-being, and physical activity. For this year’s launch, the nonprofit organized a costumed 5K run and a series of dinners with big-name chefs where ticket proceeds were donated to the cause.

Mario Batali: Using his super-star power, the prolific chef and TV personality formed a foundation focused on children’s education and development. Its goal is to educate and empower children, encourage them to dream big, and provide them with the tools they need to succeed.

Rick Bayless: To help sustainable farms that serve Chicago restaurants, this Windy City chef formed the Frontera Farmer Foundation in 2003. Its mission is to promote nearby small, sustainable farms by providing capital development grants.


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre


11 French Dishes Everyone Should Know How to Cook, According to Chefs

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you&aposre whipping up a perfect rolled omelet for yourself or boeuf bourguignon for company, these French dishes are chef-loved for a reasonand worth mastering.

Cassoulet

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." Colin King, Executive Chef, Maximon

Beef Bourguignon

"I can&apost think of a more perfect dish to make when it&aposs cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy&aposs

"It&aposs is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350ଏ, and don&apost forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out. Chili will give it a nice kick at the end!" — Edgar Escalante, Executive Chef, Dirty Habit DC

Soufflé

"A French dish that everyone should master is the souffléeither sweet or savory or both. There are many reasons why a soufflé can fail to rise and the texture to be incorrect, so for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to master anything else in the kitchen." Rob Aikens, Executive Chef, Espita, Las Gemelas, and Ghostburger

Chicken Chasseur

"This is a true French &apospeasant&apos dish that has proven itself time and time again in my home. If you&aposre looking for a hearty one-pot meal that feels like grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." Matthew Kern, Executive Chef, Heirloom Restaurant

Onion Soup

"Nothing seems more French than onion soup. While it&aposs more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratinພ of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it&aposs humble peasant food that transcends when it&aposs made with the care it deserves." Jake Leiber and Aidan O&aposNeal, Chefs, Le਌rocodileਊt the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci, Executive Chef and Partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." Julia Child

Omelet

"Eggs are the perfect, and cheapest, way to teach proper technique. There&aposs cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." Mary-Frances Heck, F&W Senior Food Editor

F&W Recipe: French Rolled Omelet

Hollandaise

"This isn&apost a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It is a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." Roberto Santiba༞z, Chef and Culinary Director, Mi Vida and The Grill by  Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, and delicious, French dessert that&aposs not actually that complicated to make. I&aposd argue it&aposs even easier than a double crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in season apples (or pears) make this a rustic dessert worth keeping in your arsenal." Kelsey Youngman, F&W Associate Food Editor

Roast Duck

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise is super easy.  If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast—when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly a very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino, Executive Chef, Bresca in Washington, D.C.

Steak Frites

"[The frites] are so quick. Seriously, it&aposs going to take you like—I don&apost exaggerate� minutes. That&aposs it." — Ludo Lefebvre