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09/11/2012
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.
Issue #150
10/18/2011
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
10/19/2010
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
Issue #133
10/16/2010
The secret to the stellar bistro fries? Duck fat, a superior frying medium that gives the potatoes a deep, meaty flavor. Continue...
Issue #133
10/07/2010
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).
Issue #133
10/07/2010
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.
Issue #133
09/15/2010
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.
Issue #132
02/12/2008
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Issue #109
10/29/2007
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
Issue #81
02/10/2010
Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue...
Issue #77
08/26/2002
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
Issue #55
01/02/2001
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
06/02/2011
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.
Issue #41
02/03/2009
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
Issue #40
02/27/2002
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.
Issue #40
03/05/2002
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).
Issue #27
03/11/2002
A chewy steak rather than a tender one, bavette is a classic bistro cut.
Issue #23
03/14/2002
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.
Issue #21
03/18/2002
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
Issue #19
03/18/2002
These pancakes are crispy outside and surprisingly smoky and creamy inside.
Issue #19
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