The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
There are all sorts of ways to garnish this popular Peruvian morning dish.
This rich and creamy soup is a favorite in the coastal regions of France.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.