This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This hearty dish is a classic main course in the Auvergne region of France.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.