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03/20/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
03/09/2009
The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky.
Issue #119
10/09/2008
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Issue #115
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08/29/2007
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
08/29/2007
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
12/05/2005
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
10/13/2005
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Issue #68
06/02/2011
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Issue #41
02/03/2009
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
Issue #40
01/27/2009
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Issue #33
03/08/2007
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Issue #32
03/08/2002
This dish is best made with young fresh vegetables.
Issue #29
04/26/2011
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Issue #20
11/15/2007
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Issue #15
09/11/2007
These cheese crêpes are a specialty of Breton cooking.
Issue #10
12/17/2012
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
12/15/2009
Red kuri squash has a creamy, almost chestnut-like flavor and can be used in a variety of dishes. It works incredibly well when pureed with potatoes, mixed with grated zucchini and cheese, and baked until golden.
Does Not Apply
Source: Boston
11/23/2009
Turnips are a classic side and these roasted turnips are equally as impressive in look and they are in taste. Make extra herb butter and spread it on bread or toss with other roasted vegetables.
Does Not Apply
Source: Pham Fatale
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