The Le Creuset dishes I’ve accumulated over the years get a lot of love in my kitchen, from the classic 5 qt. oven to my treasured tarte tatin pan. So when I was invited to visit the Le Creuset foundry, in Fresnoy-le-Grand, France, the birthplace of this iconic cookware, where all of the company’s cast iron products have been produced since 1925, I jumped at the chance!
Paul Van Zuydam, the Chairman of the company, bought Le Creuset in 1987 at a time when it was unclear whether or not the company would survive. Not only did he bring it back to life, he managed to turn it into one of the most prestigious cookware companies in the world.
After a 2 hour drive north out of Paris (and a lovely lunch with Paul Van Zuydam of quiche, salad, cured meats and local cheeses), we entered the lobby, complete with a mini museum with some classic pieces since retired, like these yellow beauties from 1945-1955.
Frédéric Sallé, the most affable plant manager, gave us the tour of the foundry, which recently expanded just in time for the company’s 90th anniversary. I was so impressed by how he warmly interacted with the workers like they were family.
Our first sight upon entry to the factory was bins full of Dutch Ovens and skillets. Be still my heart! We were all a bit floored when we found out they were seconds, soon be melted down and re-cast.
We’re so happy it’s National Biscuit Day– biscuits are the perfect food to eat for every meal! When it’s time for dessert, make a cobbler. Top it off with this simple and delicious biscuit topping that can be made two different ways: it can be rolled and cut into shapes or, even easier, turned into rustic drop biscuits. The difference? Just a few tablespoons of cream.
The classic Italian cocktail is getting shaken and stirred into all kinds of delicious treats. During Negroni Week, June 1-7, participating bars and restaurants around the country are serving up fresh takes on the tipple and donating at least $1 from each sale to a charity of choice. Check out some of our picks for places to get your Negroni on. Cheers!
The Negroni pie at Brooklyn’s Butter & Scotch stars a custard of Campari, gin and vermouth. (butterandscotch.com)
For a dessert of pillow-soft Negroni marshmallows, hit Cambridge, MA’s Ames Street Deli. (amesstreetdeli.com)
Gin-flavored ice cream meets vermouth, Campari and Cheerwine in the Cheergroni float at Chuck’s in Raleigh, NC. (ac-restaurants.com/chucks)
The Negroni pop at San Francisco’s Humphry Slocombe blends the cocktail’s spirits with grapefruit juice. (humphryslocombe.com)
Serve yourself! To make a classic Negroni, stir equal parts Campari, gin and sweet vermouth in an ice-filled rocks glass (strain to serve if you wish). Garnish with orange peel.
By Erin Meister
Stir it into coleslaw, potato salad or pasta salad for extra zing.
Add it to water when boiling potatoes to infuse them with a bit of extra flavor.
Stir it into Bloody Marys, martinis or micheladas.
Whisk it with olive oil, minced herbs and lemon zest for a tangy dressing.
Use it as a marinade for chicken before grilling. Let sit overnight to help tenderize the meat.
Or boil it until the brine is reduced by half to concentrate flavor, then whisk with butter to make a bright sauce for drizzling on cooked fish or vegetables.
No offense, cooking school, but the best kitchen wisdom comes from Mom. This Mother’s Day, top chefs share their favorite advice and recipes from that one special lady.
Anne Burrell and her mom, Marlene, at home in upstate New York in 1999.
Left with a pantry full of canned black beans after Cinco de Mayo? Dinner–or dessert!–is only a few ingredients away.
Black Bean Salad Bites
Toss 1 can (15 oz.) drained, rinsed black beans with sliced scallions, a diced bell pepper, a handful of chopped cilantro, a pinch of cumin, 3 tbsp. fresh lemon juice and EVOO. Season. Serve in scoop-shaped tortilla chips topped with sour cream.
Matzo balls, the Passover staple made from ground, unleavened bread, are getting ever cheffier spins. Try to catch one near you!
At Philadelphia’s Sbraga, chef Kevin Sbraga fries his matzo balls, then adds house-made sauerkraut, Russian dressing and pickled apple.
Lisa Freedman, Every Day with Rachael Ray’s Home and Market Editor, walked (many) miles through the 2015 International Home and Housewares Show in Chicago last week. While she attempts to catch up on emails—and sleep—you can check out the five most ingenious new products on display at the show. Note: These photos aren’t the prettiest, but you try trekking through a convention center while carrying hundreds of catalogs, armed with a measly iPhone camera!
OXO Bright Illuminating Digital Hand Mixer
This fall, OXO will debut small kitchen electrics—that’s right, it will be the first time the company releases anything with a plug! The line includes coffee makers, toasters, an immersion blender and, our favorite, a hand mixer. It has an LED light that shines when the beaters turn, so bakers can actually see what they’re mixing. Genius! oxo.com, $80
The cluttered epicenter of an on-the-go American family
The kitchen in Phil and Claire Dunphy’s house is not meant to be relaxing or peaceful. “This set reflects true family life, where it feels lived-in and highlights the busyness that every day brings,” says production designer Claire Bennett, who took over for the original designer, Richard Berg, before Season 5. The photo below was snapped at a rare moment of organization.
A masculine kitchen for a single guy– and his daughter… and his mom
The entire kitchen was built around the $1,300 Kohler faucet because production designer Alfred Sole fell in love with its innovative look. From there, Sole worked with the actors who play mystery writer Richard Castle and his live-in mom, Martha, to create a space they felt comfortable in.