What to CookBeet

A Week's Worth of Good Food with Jody Williams

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All week long Jody Williams, the chef at New York's beloved Buvette restaurant, has been sharing recipes from her new book, Buvette: The Pleasure of Good Food. It's the last day to win one of five copies we're giving away -- and to add a little more Paris into your life.

Today: Pull up a chair and pour yourself a drink-- we're looking back at Jody's simple, soul-satisfying recipes. 

This week, Jody Williams has spoiled us with recipes from Buvette: The Pleasure of Good Food. She took us to Italy for beautiful boiled eggs and to Paris for beets and rabbit in elegant mustard sauce. And when we came home, she invited us to Buvette, her intimate, West Village gastrothèque, for soul-satisfying potato chips. Because above all, this is what Williams does best: humble, everyday food turned extraordinary. As we look back at the recipes she shared with us, we hope -- in true Buvette fashion -- that you’ll pour yourself a drink and stay a while. 

Uova Sode with Seasoned Salt


Beets with Almonds and Horseradish Crème Fraîche


Rabbit à la Moutarde


Rosemary Potato Chips

We're giving away a copy of Buvette a day! To enter to win today's copy, tell us in the comments: What's your go-to, good-for-the-soul recipe? We'll pick five winners at random today, April 25th!

Photos by Gentl & Hyers. 

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Egg, Rabbit, Guest Editors