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10/05/2012
Gougères (Cheese Puffs)
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
10/02/2012
Caesar Salad
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
09/12/2012
Rose Cocktail
A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.
Issue #150
09/11/2012
Steak Diane
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
Issue #150
09/11/2012
Coq au Vin (Chicken in Wine Sauce)
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.
Issue #150
09/11/2012
Sole Meunière
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
09/06/2012
Blanquette de Veau (Veal in Cream Sauce)
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Issue #150
07/18/2012
Socca (Chickpea-Flour Crêpes)
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
07/16/2012
Madeleines
Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.
Issue #148
07/09/2012
Crêpes with Mushrooms, Gruyère, and Spinach
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
07/06/2012
Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
06/25/2012
Pissaladière (Caramelized Onion Tart)
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. Serve this savory bread as an appetizer or snack with chilled rosé.
Issue #148
06/15/2012
Poisson en Papillote (Red Snapper Baked in Packets)
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
06/14/2012
Tartare de Filet de Boeuf (Steak Tartare)
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
06/11/2012
Chocolate-Dipped Orange Financiers
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Issue #148
06/06/2012
Salade Niçoise
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
05/22/2012
Crème Brûlée
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
Issue #148
05/20/2012
Tapenade Noir à la Figue (Olive Spread with Figs)
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
05/24/2012
Torta Pisticcina (Chestnut Flour Tart)
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
05/17/2012
Mousse au Citron (Lemon Mousse)
This creamy lemon dessert showcases the fruit's flavor beautifully.
Issue #147
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