These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
This French dish is a delicate and delicious way to prepare salmon.
Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes.
This vegetable dish is a work of art in both appearance and flavor.
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
This earthy salad can be served warm or cold.
This tangy side dish, a variation on classic German potato salad.
Eberhard Müller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutèce, and Bayard's.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
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.”
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.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.