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10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
03/14/2002
Garlic Custard with Chanterelles and Parsley Sauce
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
01/27/2007
Swiss Onion Pie
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Issue #5
01/26/2007
Yorkshire Pudding
Similar to the American popover, this savory pudding is a traditional accompaniment to a Sunday roast.
Issue #5
10/20/2009
Black Ravioli With Pumpkin
With a pumpkin filling and black squid-ink pasta, simple ravioli transforms into an appealing Halloween dish that grown-ups can enjoy in between visits from trick-or-treaters. Continue...
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Source: Tony Tahhan