For this tomatoes farcies recipe, cut the top of each tomato to create a 2-inch cap. With a small spoon, carefully scoop out and discard the seeds and pulp.
Daniel Boulud's midnight snack is something we'd happily eat any hour of the day.
Chef Daniel Boulud has just released his newest cookbook, Daniel: My French Cuisine and he is currently traveling around the country to visit different stores and attend different events to promote it
Guests at Bar Boulud are greeted with these golden French cheese puffs, with grated Gruyère cheese and the mild Basque pepper Piment d'Espelette. Almo...
Learn to make star chef Daniel Boulud's refined version of the Provençal classic, bouillabaisse. Get the recipe at Food & Wine.
The Oyster Vanderbilt with Daniel Boulud in the kitchens of his new restaurant Le Pavillon.Fan of this signature recipe that is on the menu.
The restaurant is an homage to his hometown of Lyon in France and resides in a building that opened the same year as the Brooklyn Bridge.
Chef Boulud's vibrant Provençal vegetable stew is a celebration of fresh produce. Sautéing the vegetables separately according to their respective cooking times ensures they are perfectly tender before baking together at the end. You can serve ratatouille warm or cold; it reheats beautifully as a vegetarian main or a hearty side for roast chicken, beef, or fish.
Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.
The ultimate French comfort food, coq au vin, gets a dash of international flair when paired with an unexpected side dish, spaetzle.
Chef Way Daniel Boulud broils snapper right on dinner plates, topping the fish with citrus, diced jalapeño and bell peppers. A simple radish-fennel sa...
Put down that store-bought patty!
Boulud’s recipe calls for boneless rib-eye, resulting in a super-flavorful dish, suitable for a special occasion, and of course a great bottle of red. The extravagant cut makes the dish expensive to make, so we also tested it using chuck, a much less pricey cut. It was good — and we do recommend that if you’re keeping to a budget — thought it’s considerably less special. It’s important that the braised meat be thick enough that it doesn’t run all over the plate once you serve it. It’s easy to build a braise substantial enough if you use veal stock, which has plenty of gelatin to hold it together. As veal stock is an ingredient in the arsenal of every French chef, but few home cooks, we offer the alternative of store-bought beef broth boosted with a few spoonfuls of demi-glace, a compromise authorized by Boulud. D’Artagnan makes a good one that you can buy online or find in some higher-end supermarkets. You’ll also need cheesecloth for making a bouquet garni, and a 9-inch square or 12 by 9-inch oval baking dish (or similar).
The star chef shows us the best way to put all those leftovers to use.
Daniel Boulud recipes have so much range, you'll definitely find a new favorite. Whether you're craving a simple appetizer, salad, soup, pasta, or steak and potatoes, or you're after a fancy French entrée like stuffed quail, bouillabaisse, or homemade sausage, there's a Daniel Boulud recipe for you.
JUST BEFORE DANIEL BOULUD took over as executive chef of Le Cirque in New York City in 1986, he spent some time in Lyon, France, cooking with the legendary chef Paul Bocuse. Boulud was impressed by a dish Bocuse made of red mullet encased in thin slices of potato, which were carefully cut in rounds to mimic the scales of the fish itself. The crispiness of the potatoes offered a textural contrast to the delicate fish within; it was, according to Boulud, like a new-age take on fish and chips.
Looking for an easy Game Day appetizer? This football shaped dip from Delish.com is insane.
Boulud’s recipe calls for boneless rib-eye, resulting in a super-flavorful dish, suitable for a special occasion, and of course a great bottle of red. The extravagant cut makes the dish expensive to make, so we also tested it using chuck, a much less pricey cut. It was good — and we do recommend that if you’re keeping to a budget — thought it’s considerably less special. It’s important that the braised meat be thick enough that it doesn’t run all over the plate once you serve it. It’s easy to build a braise substantial enough if you use veal stock, which has plenty of gelatin to hold it together. As veal stock is an ingredient in the arsenal of every French chef, but few home cooks, we offer the alternative of store-bought beef broth boosted with a few spoonfuls of demi-glace, a compromise authorized by Boulud. D’Artagnan makes a good one that you can buy online or find in some higher-end supermarkets. You’ll also need cheesecloth for making a bouquet garni, and a 9-inch square or 12 by 9-inch oval baking dish (or similar).
Keep a batch of garlicky green Persillade Butter on hand along with a can of Burgundy snails, and you can throw an impromptu French fête in 15 minutes. Chef Boulud will show you how to stuff the canned snails into shells with the butter, which will melt in the oven to transform into an irresistible sauce. Don't forget to serve with a baguette to enjoy every last drop!
Chef Way This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monk...
This tangy, buttery, gorgeous soup — bright red with dendê oil — is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.
Chef Way Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shaving...
Chef Way Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops.Easy Way Camembert is as rich a...
Daniel Boulud recipes have so much range, you'll definitely find a new favorite. Whether you're craving a simple appetizer, salad, soup, pasta, or steak and potatoes, or you're after a fancy French entrée like stuffed quail, bouillabaisse, or homemade sausage, there's a Daniel Boulud recipe for you.
The classic combination of strawberry and rhubarb is always a highlight of spring. This twist on a traditional tart is as easy to make as it is delicious.
Chef Daniel Boulud shares his grandmother's stuffed cheese pumpkin recipe.
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
This classic Quiche Lorraine—perfect for brunch, lunch, or even dinner—combines lean bacon, leeks, and aged Comté cheese in a buttery homemade crust. Chef Boulud also adds endives for a slight bitter note that balances the sweet richness of the other ingredients. This recipe is a real skill-sharpener that'll produce very impressive results!
The creation of Chef Aurelien Dufour, master charcutier of France and former Chef Charcutier for Daniel Boulud. This country style pate is made with pork, chicken livers, garlic, herbs, and spices. Handcrafted here in the US using traditional French techniques, the highest quality meats, and locally sourced vegetables.
Daniel Boulud's recipes for bacon-wrapped endive gratin and endive, ham, and walnut salad
This chilled velouté is made with humble ingredients, but with a little technique, the leeks, potato, and silky crème fraîche come together for a bowl of pure luxury. Though its namesake is the spa town of Vichy, France, the cold version of this potato soup was invented at the Ritz-Carlton Hotel in New York City.
Spicy and flavorful, beef short-rib sliders bring the best of summer barbecue right to hand. Even better, they're easy to prepare.
A classic French omelette—simple yet elegant—should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!
This tangy, buttery, gorgeous soup — bright red with dendê oil — is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.
