Cannelle Vanille (1)
David Lebovitz (1)
Design Sponge (1)
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
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.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
This traditional French salad is light, crunchy, and delightfully sweet.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
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.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
This scrumptious French tart is the perfect blend of tart and sweet.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.