Food Recipes 13 Ways to Cook Like Anthony Bourdain Pick up plenty of cheese and butter to make these essential classic French recipes. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on November 3, 2023 Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver We loved talking with Anthony Bourdain, reading his work, hearing his stories, and following his travels. His recipes were also a joy to cook and eat. These are some of our favorites he shared with Food & Wine over the years, from his takes on classic French dishes to dishes from his iconic Thanksgiving menu. 01 of 13 Tartiflette Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver “You can never have too much cheese, bacon or starch,” said Anthony Bourdain about this cozy bacon, cheese, and potato dish from the French Alps. In the December 2012 issue of Food & Wine, he revisited the recipe from the Les Halles cookbook, gleefully marking up the pages of the magazine's copy, and noting that he kept his own pristine. Get the Recipe 02 of 13 Mushroom-and-Chestnut Stuffing with Giblets © Bobby Fisher This rich and delicious make-ahead stuffing by Anthony Bourdain gets its flavor from the giblets, fresh herbs, and turkey pan drippings. Get the Recipe 03 of 13 Candied Sweet Potatoes with Bourbon Bobby Fisher Bourbon, apple cider, and brown sugar give these sweet potatoes a kick. His instructions for cooking them in the November 2016 issue of Food & Wine start as follows: "Put those (expletive) marshmallows away." Get the Recipe 04 of 13 Mashed Potatoes, Kind of Robuchon-Style Diana Chistruga Anthony Bourdain’s version of chef Joël Robuchon's famous mashed potatoes is even creamier than the original. As he explained in Food & Wine, "The way Robuchon actually makes them is too hard and too complicated for you (or me) to do sensibly at home. But this will approximate — roughly — the kind of buttery, ethereal suspension that dreams (and Joël Robuchon's mashed potatoes) are made of." Get the Recipe 05 of 13 Poulet Basquaise Matt Taylor-Gross / Food Styling by Barrett Washburne Bourdain seasoned this exceptional quick-braised chicken with cayenne before cooking it in white wine with plenty of onions and peppers. Get the Recipe 06 of 13 Cranberry Relish Bobby Fisher This super-simple, uncooked cranberry-orange relish is a perfect make-ahead option for Thanksgiving. As Bourdain told Food & Wine, "It contains a shocking amount of sugar, which you should not balk at. It's a holiday." Get the Recipe 07 of 13 Anthony Bourdain's Stunt Turkey © Bobby Fisher Bourdain’s showy bird was one he suggested parading at the table, dressed up “like a showgirl, with chop frills and elaborate fruit garnishes on a bed of old-school parsley or kale,” while the Business Turkey was carved in the kitchen and ready to be served. Get the Recipe 08 of 13 Anthony Bourdain's Business Turkey © Bobby Fisher Bourdain cooked two turkeys for Thanksgiving — a Stunt Turkey for presentation at the table, and this one he carved in the kitchen, so it was ready to serve. Get the Recipe 09 of 13 Turkey Gravy © Bobby Fisher Make this easy and delicious gravy ahead of time, so there’s no fussing when you have guests at the table. Get the Recipe 10 of 13 Creamed Pearl Onions with Sage and Thyme Matt Taylor-Gross / Food Styling by Barrett Washburne These classic creamed onions scented with sage and thyme are a classic addition to any winter dinner table. Get the Recipe 11 of 13 Soupe De Poisson Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless This classic, flavorful French fish soup is topped with toasts slathered with garlicky rouille and topped with grated cheese. As Bourdain told Food & Wine, "This more than anything is the flavor of my childhood vacations in France." Get the Recipe 12 of 13 Rouille Matt Taylor-Gross / Food Styling by Barrett Washburne Bourdain called this super-garlicky mayonnaise "the magical condiment." The perfect balance of garlic, lemon and saffron is what makes it so good. His all-caps note to Food & Wine: "USE GOOD SAFFRON." Get the Recipe 13 of 13 Brussels Sprouts with Bacon Bobby Fisher Thick, meaty slab bacon turns these brussels sprouts into a hearty side; the spritz of lemon juice at the end adds brightness. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit