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12/15/2012
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
10/17/2012
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
10/05/2012
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
10/02/2012
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
07/09/2012
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
05/10/2012
Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.
Issue #147
05/02/2012
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
04/18/2012
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Issue #147
09/24/2012
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving.
Issue #140
04/14/2011
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top of it.
Issue #137
03/29/2013
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
Issue #125
09/06/2009
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
Issue #123
10/10/2008
This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
Issue #115
10/10/2008
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Issue #115
10/09/2008
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Issue #115
11/06/2007
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
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
04/02/2007
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
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08/29/2007
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
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