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05/11/2010
Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule)
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...
Issue #129
04/01/2007
Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg)
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
03/01/2007
Gâteau Saint-Honoré
This dessert was named after a seventh-century bishop who became the patron saint of bakers.
Issue #100
03/01/2007
Lemon Meringue Tart
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Issue #100
08/28/2007
Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise)
This French dish is a delicate and delicious way to prepare salmon.
Issue #98
03/06/2007
Fig Tart with Apricot Sorbet
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
Issue #76
12/05/2005
Calves' Feet Salad
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
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
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
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
10/29/2007
Quiche Lorraine
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.
Issue #36
10/23/2000
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Issue #35
03/08/2007
Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Issue #32
03/08/2002
Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
Issue #29
10/29/2007
Crêpes Maison
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
03/14/2002
Stuffed Squid with Lobster Sauce
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Issue #20
09/11/2007
Lobster with Shallots, Tomatoes, and Cayenne
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
Issue #10