A pomegranate-persimmon salad and baked apples bookend the cassouletlike dish at the center of David Tanis’s December spread. By David Tanis Whatever you call it, the centerpiece of this winter menu — ...
French bistro fare is usually fairly predictable — that’s part of its classic appeal and charm. With few exceptions, steak frites is steak frites; a crème brûlée is a crème brûlée. But there’s one ...
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