Cannelle Vanille (1)
Closet Cooking (1)
David Lebovitz (1)
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
This recipe came from Aux Tonneaux des Halles, where Patrick Fabre served us this modern French bistro creation.
This scrumptious French tart is the perfect blend of tart and sweet.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
This dish is best made with young fresh vegetables.
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.