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Recipe (565)
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05/10/2012
Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.
Issue #147
05/02/2012
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
04/17/2012
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Issue #147
04/17/2012
This simple bean stew is typical of Corsica's flavorful, unpretentious fare.
Issue #147
04/17/2012
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Issue #147
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
02/17/2012
The Good Cook series of cookbooks is filled with timeless classics. Among our favorite recipes is this one for canapés made with herb and shrimp butters.
Issue #144
12/22/2011
Named for Pépa Bonafé, a French starlet of the 1920s, this cocktail combines brandy and vodka in one bracing drink.
Issue #144
11/08/2011
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Issue #143
10/30/2011
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
10/30/2011
Sweet, translucent roasted onions marry beautifully with the bechamel and Gorgonzola in this rich casserole.
Issue #142
10/30/2011
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Issue #142
10/30/2011
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
Issue #142
10/18/2011
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
09/24/2012
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving.
Issue #140
04/13/2011
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top of it.
Issue #137
09/19/2012
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
Issue #136
03/19/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
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