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09/06/2012
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Issue #150
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
10/16/2010
Based on a recipe from Allard, this bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck. Continue...
Issue #133
10/07/2010
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
10/06/2010
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
Issue #133
10/06/2010
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Issue #133
09/14/2010
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
Issue #132
02/29/2012
This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City.
Issue #128
06/01/2012
This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...
Issue #126
11/11/2009
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
10/13/2009
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Issue #124
03/10/2009
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
11/10/2008
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Issue #116
11/10/2008
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
Issue #116
10/10/2008
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
10/10/2008
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Issue #115
10/10/2008
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
12/19/2007
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Issue #108
05/31/2007
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
Issue #103
04/01/2007
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
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