Pham Fatale (1)
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.
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).
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.
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
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).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
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.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
This dish is best made with young fresh vegetables.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
These cheese crêpes are a specialty of Breton cooking.
These chickpea-flour "fries" are a staple of Niçoise cuisine.
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.
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