Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
This opulent terrine is a five-day project.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
A forbidden pleasure to some, this classic French dish is to die for.
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.
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Charentais are best at room temperature, not chilled.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.