Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.
To find a rendition of Steak Frites with perfectly cooked steaks and fluffy but crisp fries, we went straight to the source: Paris. Then we took what we learned back to the test kitchen.
Just a spatula? Sure, but it’s a tool you use every day. So having one that really works can be as important as having the right knife.
A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?
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