David Lebovitz (6)
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Main Course (182)
Side Dish (68)
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Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue...
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City.
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance.
This classic herb blend calls for dried herbs.
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.