Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue...
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
This sauce for these scallops pairs nicely with earthy buckwheat crêpes.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
This dish is best made with young fresh vegetables.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.