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.
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.
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
The presentation of this flaming dish is quite a show.
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.
A simple, elegant dessert.
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.
If you wish, add 1 more cup sorrel and omit the mushrooms.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven.
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table.
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