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11530
onion-soup-les-halles

Onion Soup Les Halles

The better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making y...

by Anthony Bourdain

Comment (1)
11535
fris_e-aux-lardons

Frisée Aux Lardons

PREP Prepare the bacon by placing the cubes in the saucepan, covering them with water, and bringing to a quick boil. When the water boi...

by Anthony Bourdain

11536
chicken-liver-vinaigrette

Chicken Liver Vinaigrette

Season the livers with salt and pepper. Heat the butter in the sauté pan over medium heat until it foams and subsides. Add the livers ...

by Anthony Bourdain

11542
skate-grenobloise

Skate Grenobloise

Long thought of as a “trash fish,” skate is one of the truly great seafood items: tender, sweet, well-textured--and cheap. Which is why m...

by Anthony Bourdain

11543
steak-au-poivre

Steak Au Poivre

You pick it, friend—whatever cut you want to use. Most restaurants opt for sirloin (at Les Halles we use the relatively obscure pavé), bu...

by Anthony Bourdain

11545
blanquette-de-veau

Blanquette de Veau

There are certain rules in the world of cooking. One of them is that color contrast is a good thing. A plate with too much white, for ins...

by Anthony Bourdain

11548
garlic-confit

Garlic Confit

This is good stuff. Sweeter and more full-bodied than raw garlic, It’s a nice garnish or flavoring agent.

by Anthony Bourdain

Comment (1)
11550
boeuf-bourguignon

Boeuf Bourguignon

Traditionally, this dish is cooked entirely with red wine. And that’s fine, just fine. But if you listened to me earlier, and keep a stas...

by Anthony Bourdain

11552
coq-au-vin

Coq au Vin

Another easy dish that looks like it’s hard. It’s not. In fact, this is the kind of dish you might enjoy spending a leisurely afternoon w...

by Anthony Bourdain

Comment (1)
11556
les-halles-fries

Les Halles Fries

There were surely few lowlier, more stupid moments in American history than when a few boobish media whores started talking about changin...

by Anthony Bourdain

Comment (1)
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