Eat Blog Sleep (2)
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
A forbidden pleasure to some, this classic French dish is to die for.
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
This scrumptious French tart is the perfect blend of tart and sweet.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
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.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Baby goat, or kid, is the best type of meat for this dish.
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.