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01/25/2008
Morel Tarts with Baby Fava Beans
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Issue #94
12/27/2011
Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
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
12/15/2005
Vichyssoise
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
12/15/2005
Salad of Lamb Sweetbreads and Cèpes
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
Issue #79
10/05/2007
Steamed Mussels with Bayonne Ham
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Issue #77
10/05/2007
Sea Bass with Grapes
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Issue #77
03/06/2007
Fig Tart with Apricot Sorbet
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
Issue #76
12/05/2005
Calves' Feet Salad
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
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.
Issue #68
03/06/2007
Grated Carrot Salad
This traditional French salad is light, crunchy, and delightfully sweet.
Issue #59
03/06/2007
Cold Poached Cod with Tarragon Sauce
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Issue #53
09/03/2002
Jellied Consommé with Spring Vegetables
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.
Issue #50
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
03/01/2002
Poached Chicken with Tarragon Gelée
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.
Issue #44
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
06/02/2011
Parisian Fried Potatoes (Pommes Pont Neuf)
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.
Issue #41
10/25/2007
Lemon Tart
This scrumptious French tart is the perfect blend of tart and sweet.
Issue #41
02/03/2009
Pommes Soufflées
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
Issue #40
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