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08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
04/02/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
10/23/2000
Pan-Grilled Scallops with Bay Leaves
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Issue #35
10/20/2000
Lamb with Olives
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
Issue #34
10/20/2000
Corsican-Style Soup
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Issue #34
04/26/2011
White Asparagus with Olive Oil Sabayon
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Issue #20
02/13/2007
Brown Chicken Stock
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
Issue #20
04/02/2002
Lamb Stew
A rich and hearty stew of white beans, lamb, and vegetables.
Issue #12
01/23/2007
Fondue Savoyarde
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
Issue #4
01/23/2007
Fondue Savoyarde with Mushrooms
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
01/23/2007
Potée
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
Issue #4