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Recipe (81)

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11/10/2008
Duck Pâté
Patience is the key to making this flavorful pâté.
Issue #116
10/10/2008
Sausages with French Green Lentils
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
02/12/2008
Snails in Garlic–Herb Butter
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
Issue #109
05/31/2007
Cucumber and Salmon Rolls
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
Issue #103
05/31/2007
Grilled Mussels
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.
Issue #103
08/29/2007
Anchovy Dip with Crudités (Anchoïade)
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
01/25/2008
Asparagus with Osetra Caviar
This vegetable dish is a work of art in both appearance and flavor.
Issue #94
01/25/2008
Morel Tarts with Baby Fava Beans
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Issue #94
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
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
02/24/2010
Marinated Goat Cheese
At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. Continue...
Issue #80
12/15/2005
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
A unique dish of foie gras, mushrooms and golden apples.
Issue #79
02/10/2010
Oyster Fritters
Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue...
Issue #77
10/05/2007
Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc)
Grill these oysters over grapevine cuttings if you can get them.
Issue #77
10/05/2007
Roasted Oysters with White Wine
Use an entre-deux-mers or other dry white wine for this dish.
Issue #77
10/05/2007
Broiled Stuffed Oysters
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Issue #77
10/05/2007
Steamed Mussels with Bayonne Ham
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Issue #77
11/11/2011
Grilled Leeks and Stewed Garlic on Toast
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
Issue #75
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
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