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.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
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.
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.
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
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.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
A chewy steak rather than a tender one, bavette is a classic bistro cut.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
These pancakes are crispy outside and surprisingly smoky and creamy inside.