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11/01/2000
Madame Carter's Provençal Herb Terrine
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.
Issue #38
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
10/23/2000
Pan-Grilled Scallops with Bay Leaves
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.
Issue #35
10/23/2000
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
Issue #35
10/20/2000
Stuffed Tomatoes
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Issue #34
10/20/2000
Lamb with Olives
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.
Issue #34
10/20/2000
Corsican-Style Soup
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Issue #34
01/27/2009
Johnny Schmitt's Potato Gratin
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Issue #33
03/08/2007
Filet of Beef with Marcillac Wine Sauce
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
Issue #32
03/08/2007
Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Issue #32
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
03/08/2007
Leek and Potato Soup
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
Issue #32
03/08/2007
Fennel Gratin
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Issue #32
10/09/2000
Pissaladière
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.
Issue #32
10/25/2011
Pumpkin Soup in a Pumpkin
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
10/11/2007
Pumpkin Tart with Prunes
This delectable French dessert pairs beautifully with pumpkin ice cream.
Issue #30
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/06/2002
Apple Tart
This thin crusted tart makes for a wonderfully light dessert.
Issue #30
10/30/2007
Crêpes Maison
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
03/14/2002
Roasted Duck with Cider and Turnips
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Issue #21
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