Patience is the key to making this flavorful pâté.
This hearty dish is a classic main course in the Auvergne region of France.
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
This vegetable dish is a work of art in both appearance and flavor.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
A unique dish of foie gras, mushrooms and golden apples.
Grill these oysters over grapevine cuttings if you can get them.
Use an entre-deux-mers or other dry white wine for this dish.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.