A Rememberance of Things Present A Paris transplant decides to revisit some old-style restaurants where they serve the soul-satisfying food on which French cuisine was built.
BY ALEXANDER LOBRANO
Plus: Plan your trip to the City of Light with help from Gourmet’s Paris City Guide.
Magazine
July 2009
Pie Shakes and Whitefish Fillets
On the western edge of Lake Superior, superlative natural ingredients reign supreme.
July 2009
Sweet, Sour, Resentful
A persian matriarch arrives in the new world with a suitcase full of recipes, an open-door policy for guests, and an insatiable appetite for bitterness.
July 2009
Another Round
Only in Japan, where something as mundane as making tea can be elevated to an elaborate ritual, would bartenders spend years of apprenticeship carving ice cubes into ice spheres.
More from the archives
(East) L.A. Story
When a different kind of valley girl returns to Southern California’s San Gabriel Valley in search of the best Chinese food in America, she finds that there are great new restaurants—and that her old favorites have endured.
Pigs with Class
At The Agrarian Kitchen, a paddock-to-plate cooking school, you really learn everything there is to know about pork preparation.
Getting My Goat
A quest for the best piece of meat in the Dominican Republic begins with a wild ride through the island’s interior and ends with a perfect meal of roasted chivo.
Charleston’s True Grits
In the Lowcountry of South Carolina, historic preservation runs headlong into modernization, and Frogmore stew shakes hands with New American cuisine.
Getting to Know Him
This author loved the boyhood summers he spent visiting his grandfather in Hong Kong. Yet on a recent visit, he started to wonder if he’s just afflicted with a bout of romantic nostalgia for a place he never really knew.
Nimble Nectar
Cherished by the Aztecs, this natural sweetener is vegan and has a low glycemic index. Which may change civilization as we know it.
My Inner Italy
Many childhood memories are buried deep in our consciousness. Especially those involving spaghetti with bolognese sauce, a chunk of parmesan cheese, and garlic bread.
Dried and True
Although freshness has become somewhat of a fetish among modern cooks, the fact is that many of the world’s finest foods aren’t fresh at all.
Ruth's Favorite July Recipes
Fresh corn pancakes, sticky balsamic ribs, and a lobster roll laced with garlic butter are among the dishes we couldn?t wait to share from our upcoming July issue.
Roadfood
Explore the best hidden gems in America as our Roadfood experts reveal where they go for a good meal at the right price in every state.
