Clove Garden (1)
David Lebovitz (1)
Dessert First (1)
Main Course (13)
Side Dish (11)
The presentation of this flaming dish is quite a show.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
This rich and creamy soup is a favorite in the coastal regions of France.
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.
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
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.
We found Julia Child's method, which she said is “within the capabilities of an 8-year-old child”, to be nearly failproof and the resulting sauce just a little lighter.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
A forbidden pleasure to some, this classic French dish is to die for.
This scrumptious French tart is the perfect blend of tart and sweet.
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.
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
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.
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
If you wish, add 1 more cup sorrel and omit the mushrooms.
Substitute ricotta for brocciu, which is almost impossible to find here.