Soups & Stews (9)
Main Course (6)
Side Dish (2)
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
This condiment pairs beautifully with buckwheat crêpes.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Eat lots of lobster; you'll need their shells for this stock.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
This is a favorite stew among the locals in Nice, France.
Warm and inviting, this soup is French mountain cooking at its purest.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.