Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
We’ve always loved sole meunière (meunière means in the style of the miller’s wife—i.e., it involves flour), and this is the way we prepare it in our own kitchen.
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).
A chewy steak rather than a tender one, bavette is a classic bistro cut.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
The meaty breasts of moulard ducks work best in this recipe.
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
These pancakes are crispy outside and surprisingly smoky and creamy inside.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
The secret to liver’s mild flavor and tender texture is to look for young calf’s liver. Another trick is to soak the liver in milk for an hour before cooking.
These cheese crêpes are a specialty of Breton cooking.
These chickpea-flour "fries" are a staple of Niçoise cuisine.
Light and delicate, fried squash blossoms are an unforgettable treat.
This recipe takes a wonderful French classic to the next level by adding the highly prized truffle.
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
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