Soups & Stews (8)
Main Course (5)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
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.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
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.
Lavender adds a delightful twist to this classic French dessert.
This condiment pairs beautifully with buckwheat crêpes.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
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.
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.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Eat lots of lobster; you'll need their shells for this stock.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
A rich and hearty stew of white beans, lamb, and vegetables.
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.