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10/05/2005
Warm Lobster Salad with Lemongrass
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
10/05/2005
Spicy Chicken Vegetable Soup with Fresh Herbs
Here is a recipe for Isan's most popular soup.
Issue #67
09/26/2005
Boudin
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana.
Issue #65
10/29/2007
Trieste-Style Sauerkraut and Bean Soup
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Issue #62
10/29/2007
Boiled Walnut Strudels
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Issue #62
09/01/2005
Peach Melba
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Issue #60
08/30/2005
Lobster à la Nage
Eberhard Müller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutèce, and Bayard's.
Issue #59
03/06/2007
Avocados Stuffed with Shrimp Rémoulade
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
Issue #57
03/06/2007
Cold Poached Cod with Tarragon Sauce
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Issue #53
05/12/2004
Poached Trout with Lime Mayonnaise
Draping the trout with lettuce leaves keeps it moist as it poaches.
Issue #53
09/03/2002
Mushroom-Stuffed Sole in a Pastry Crust
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Issue #50
09/03/2002
Lobster Soufflé with Sauce Nantua
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.”
Issue #50
10/29/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
03/01/2002
Poached Chicken with Tarragon Gelée
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.
Issue #44
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
11/02/2000
Apples Poached in Vanilla Syrup
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.
Issue #39
10/24/2000
Oven-Stewed Tomatoes
Summer tomatoes are best, but this dish is good even with out-of-season fruit.
Issue #36
10/23/2000
Simmered Egg Yolk with Maple Syrup
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
Issue #35
03/08/2007
Chestnut Honey Pears
The comice pears called for in this preparation are widely available in the winter.
Issue #32
10/23/2007
Country Ham
A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.
Issue #29
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