Two dishes from the NYC restaurant and cookbook.
The best of French bistro cooking by the owner and chef of celebrated New York restaurant, Buvette. Jody Williams’s Buvette: The Pleasure of Good Food (2014 Grand Central Publishing) celebrates the trend of informal eating and simple entertaining, but with delicious flair. Williams shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. Here, try two French recipes from her collection.
Gentl Hyers
