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10/23/2000
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Issue #35
03/08/2007
Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Issue #32
03/08/2007
Leek and Potato Soup
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
Issue #32
03/08/2002
Haricots Verts and Snow Peas Sautéed in Butter
This dish is best made with young fresh vegetables.
Issue #29
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
03/06/2007
Chanterelle Salad
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Issue #19
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
09/11/2007
Lobster with Shallots, Tomatoes, and Cayenne
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
Issue #10
08/31/2007
Squash-Blossom Beignets
Light and delicate, fried squash blossoms are an unforgettable treat.
Issue #8
03/08/2007
Salade Niçoise
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
Issue #8
02/15/2007
Crab Salad with Two Celeries
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
Issue #6
01/19/2007
Marinated Vegetable and Herb Salad
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
Issue #1
05/03/2013
Niçoise Salad Quiche
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
Does Not Apply
05/16/2012
Menu: An Evening in Corsica
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
Does Not Apply
05/20/2010
Arugula Herb Quiche
Whatever you call it — arugula, rocket or rucola — it’s a rich, nutty, peppery-flavored leaf that is the quintessential flavor of spring. This easy-to-make recipe gives a sophisticated flavor that What’s for Lunch, Honey?’s husband, Tom, calls “exquisite.” Continue...
Does Not Apply
Source: What's For Lunch Honey
05/05/2010
Warm Chicken Salad with Arugula, Olives, and Pine Nuts
This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue...
Does Not Apply
Source: Orangette
03/22/2008
Navarin of Spring Vegetables
A soup of spring vegetables is full of light flavors, which are welcoming after a winter of heavy fare.
Does Not Apply
Source: Moosewood Restaurant
03/06/2007
Lentil Salad
For this salad, use only the best: tiny, earthy lentilles du Puy from the Haute-Loire in France.
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