Eat Blog Sleep (1)
Smitten Kitchen (1)
Main Course (41)
Soups & Stews (10)
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
This hearty dish is a classic main course in the Auvergne region of France.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
You don't need any special tools to spread out the batter for these home-style crêpes—just tilt and swirl the pan and you'll be fine.
The presentation of this flaming dish is quite a show.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.