Farmgirl Fare (2)
Chez Christine (1)
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
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.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes.
This sauce for these scallops pairs nicely with earthy buckwheat crêpes.
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
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.
Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
This dish is said to have originated in the 19th century in the bistros of Normandy.
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.