Cannelle Vanille (3)
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The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins.
To subtly change the flavor of this consommé, you can add lemon or lime zest, or use different combinations of herbs.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
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.
This is the ultimate summer dessert, best made with the first crop of gooseberries.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
Baby goat, or kid, is the best type of meat for this dish.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
This thin crusted tart makes for a wonderfully light dessert.
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill."
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.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
This is our take on the classic duck à l’orange.
Keep an eye on this delicate custard sauce: It cooks very quickly.