Never underestimate the French. We thought it couldn’t get better than bacon, and yet all the while, the Gaulois over here are topping salads and spiking pastas with bacon’s crispier, juicier cousin, ...

Lardon is a French term for bacon that has been diced, blanched and fried. The crispy bits are used to add a smoky, salty flavor and a pleasant crunch to all kinds of dishes. You’ll often find them ...

This week’s NT review is of Petit Rouge, a charming 24-seat French bistro in North Miami. Chef/owner is Neal Cooper (formerly of Neal’s and Il Migliore); chef de cuisine is Daniel Small. In keeping ...