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11/23/2010
Pissaladières (Onion and Anchovy Tarts)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
07/13/2010
Eggs in Aspic (Oeufs en Gelée)
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
03/27/2013
Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
04/04/2010
Garlic Confit
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
Issue #129
04/04/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
04/04/2010
Aïoli
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
Issue #129
01/26/2011
Seven-Hour Leg of Lamb
Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans.
Issue #123
08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
04/01/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
12/15/2005
Vichyssoise
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
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
04/12/2007
Beef Stew Burgundy-Style
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
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
08/13/2007
Lobster Stock
Eat lots of lobster; you'll need their shells for this stock.
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
08/08/2007
Mixed Fruit Preserves
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
Issue #14
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
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