This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
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.
Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat.
This opulent terrine is a five-day project.
Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad.
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.
Author Richard Olney inspired this luxurious terrine.
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.
The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine.