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01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
10/21/2012
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Issue #151
10/29/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
09/11/2012
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
07/06/2012
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
06/15/2012
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
06/06/2012
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
10/30/2011
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Issue #142
11/23/2010
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
10/07/2010
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
09/15/2010
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.
Issue #132
05/08/2008
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Issue #112
02/12/2008
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Issue #109
05/31/2007
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
Issue #103
08/29/2007
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
10/05/2007
This rich and creamy soup is a favorite in the coastal regions of France.
Issue #77
10/05/2007
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Issue #77
10/05/2007
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Issue #77
02/27/2002
We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen.
Issue #40
10/23/2000
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Issue #35
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