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01/10/2011
Crêpes with Maple Sugar and Syrup
These Crêpes au Sucre et au Sirop d'Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.
Issue #136
10/19/2011
French Apple Tart
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Issue #135
12/21/2010
Punitions (French Shortbread Cookies)
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
12/21/2010
Provençal Granola
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
Issue #135
11/23/2010
Pissaladières (Onion and Anchovy Tarts)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
10/19/2010
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
Issue #133
10/19/2010
Céleri-Rave Rémoulade (Celery Root Rémoulade)
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue...
Issue #133
10/16/2010
Galette de Pomme de Terre (Potato Galette)
This crusty potato cake is inspired by the one served at L'Ami Louis. Continue...
Issue #133
10/16/2010
Bistro Pommes Frites (Bistro French Fries)
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Continue...
Issue #133
10/16/2010
Canard aux Olives (Roast Duck with Olives)
Based on a recipe from Allard, this bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck. Continue...
Issue #133
10/11/2010
Braised Leg of Lamb
Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise.
Issue #133
10/07/2010
Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
Issue #133
10/07/2010
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
10/07/2010
Poulet Rôti (Roast Chicken)
Roasted to perfection and served with rich pan juices and crisp watercress, L'Ami Louis's roast chicken is bistro food at its best. Patricia Wells included a version of this dish in Bistro Cooking (Workman, 1989) and recommends rubbing the chicken with goose, duck, or chicken fat before roasting it to achieve a golden brown crust.
Issue #133
10/07/2010
Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
10/06/2010
Tartare de Filet de Boeuf (Steak Tartare)
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Issue #133
10/06/2010
Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Issue #133
10/06/2010
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
Issue #133
10/06/2010
Joues de Boeuf Confites (Braised Beef Cheeks)
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Issue #133
09/28/2010
Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino)
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative "cappuccino", a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Continue...
Issue #132
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