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Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Here is a recipe for Isan's most popular soup.
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Eberhard Müller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutèce, and Bayard's.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Draping the trout with lettuce leaves keeps it moist as it poaches.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
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.”
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
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.
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
Summer tomatoes are best, but this dish is good even with out-of-season fruit.
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
The comice pears called for in this preparation are widely available in the winter.
A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.