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10/06/2010
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
Issue #133
04/02/2007
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
04/02/2007
Crêpes Flambées au Lambig (Cider-Spiked Onion Confit)
The presentation of this flaming dish is quite a show.
Issue #101
10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
03/14/2002
Garlic Custard with Chanterelles and Parsley Sauce
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
03/28/2002
Corn Soufflé
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Issue #13
09/06/2007
Mushroom Omelette
This dish is not only appealing to the eye, it's delicious to the taste buds.
Issue #9
05/06/2011
Apple and Brie Omelette
Sweet, crisp apple and slightly sour brie cheese are an irresistable pair, particularly in a thin, crepe-like omelette.
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12/17/2010
Pan-Crisped Deviled Eggs on French Lettuces
Pan-Crisped Deviled Eggs on French Lettuces
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