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07/13/2010
Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Issue #131
04/02/2007
Crêpes de Blé Noir (Buckwheat Crêpes)
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.
Issue #101
04/02/2007
Crêpes Flambées au Lambig (Cider-Spiked Onion Confit)
The presentation of this flaming dish is quite a show.
Issue #101
03/01/2007
Lemon Meringue Tart
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Issue #100
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
08/11/2005
Provençal-Style Salmon with Shaved Fennel
This is a specialty of Le Train Bleu in Paris.
Issue #56
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
09/03/2002
Burnt Cream with Black Truffles
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Issue #50
11/19/2007
Free-Range Turkey with Foie Gras Stuffing
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Issue #46
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
01/23/2001
Upside-down Apple Tart
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
Issue #42
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
03/08/2007
Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Issue #32
03/14/2002
Duck Baked in a Crust of Herbs and Salt
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Issue #20
03/18/2002
Cheesecake with Prunes
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Issue #19
01/23/2007
Wild Berry Tart
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
Issue #4
01/23/2007
Ham and Parsley Terrine
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Issue #4
05/21/2010
Strawberry Charlotte
According to La Tartine Gourmande, this could be the perfect spring dessert. This forgiving charlotte can easily be elegant or rustic and definitely impresses. Continue...
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Source: La Tartine Gourmande