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03/13/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/11/2013
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
12/15/2012
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
12/15/2012
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
Issue #153
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
03/22/2013
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Issue #151
11/27/2012
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.
Issue #151
11/07/2012
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Issue #151
10/21/2012
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Issue #151
11/30/2012
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
10/31/2012
Although coquilles St-Jacques simply means "scallops" in French, in the idiom of American cooks, the term is synonymous with the old French dish of scallops poached in white wine, placed atop a purée of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratinéed under a broiler.
Issue #150
10/30/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
10/29/2012
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
Issue #150
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/17/2012
There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
Issue #150
10/17/2012
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
10/15/2012
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Issue #150
10/12/2012
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Issue #150
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