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This is one of the most popular dishes at Les Halles. Yet another dish that would really benefit from a stash of good demi-glace.

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

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

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...

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

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

I could lie to you. I could tell you to use fresh snails, implying that we, of course, use only fresh ones at the restaurant. The truth? ...

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 ma...

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