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.
This lovely light soup is perfectly suited to delicate Maine shrimp.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
What could be better that deliciously fatty pork belly and salty, elegant caviar?
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
This method of cooking a whole striped bass keeps it very moist.
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.
Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense.
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.