One morning, as my editor, Judith Jones, and I were wandering around the streets of Strasbourg looking for a cell-phone store, I bumped into three young men having a smoke outside a restaurant. I saw “Crocodile” written on their chefs’ jackets and asked if Emil Jung, the chef-owner and a friend of a friend, was in the restaurant. They said he was and told me just to go knock on the door to say hello. We did; three hours later, we left the restaurant having been wined and dined beautifully by him and his lovely wife, Monique. One of their Alsatian specialties is fish choucroute (sauerkraut) with heavenly beurre-blanc sauce, a dish appreciated by customers who follow the laws of kashrut. In Strasbourg, where everybody eats sauerkraut, there is even a Choucrouterie theater and restaurant built on an old sauerkraut factory. Roger Siffert, the affable director of this bilingual (Alsatian dialect and French) cabaret theater, says that they serve seven varieties of choucroute, including fish for observant Jews. “With words like pickelfleisch and shmatteh existing in both Yiddish and Alsatian,” said Siffert, “people should reach out to what is similar, not separate. In Alsace we call Jews ‘our Jews.’ ”
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.