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04/02/2007
Crêpes Flambées au Lambig (Cider-Spiked Onion Confit)
The presentation of this flaming dish is quite a show.
Issue #101
10/30/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
10/30/2007
French Toast
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
Issue #81
10/05/2007
Fishermen's Soup
This rich and creamy soup is a favorite in the coastal regions of France.
Issue #77
12/06/2005
Zuni Gâteau Victoire
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
Issue #77
09/26/2005
Napoleons
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.
Issue #65
08/26/2002
Scrambled Eggs with Truffles
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
Issue #55
09/03/2002
Lobster Soufflé with Sauce Nantua
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.”
Issue #50
09/03/2002
Burnt Cream with Black Truffles
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Issue #50
10/05/2001
Blender Hollandaise
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.
Issue #47
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
10/25/2007
Steak Tartare
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
10/25/2007
Lemon Tart
This scrumptious French tart is the perfect blend of tart and sweet.
Issue #41
02/27/2002
Crêpes Suzette
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.
Issue #40
03/01/2007
Bûche de Noël
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
Issue #39
03/08/2002
Passion Fruit Soufflé
A simple, elegant dessert.
Issue #37
10/30/2007
Quiche Lorraine
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.
Issue #36
10/23/2000
Simmered Egg Yolk with Maple Syrup
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
Issue #35
10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
10/23/2000
Corsican-Style Cheesecake
Substitute ricotta for brocciu, which is almost impossible to find here.
Issue #34
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