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04/02/2002
When they’re available, substitute chanterelles, cèpes, or hedgehogs for the mushrooms suggested in this recipe.
Issue #12
04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
01/23/2007
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
01/19/2007
No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg.
Issue #1
12/17/2010
Pan-Crisped Deviled Eggs on French Lettuces
Does Not Apply
03/22/2013
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Issue #151
12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
Does Not Apply
01/07/2010
This chive-flecked salmon spread is delicious on top of bread or crackers. Continue...
Does Not Apply
Source: David Lebovitz
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
10/06/2010
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Issue #133
11/11/2009
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
10/10/2008
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
08/29/2007
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
02/10/2010
Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue...
Issue #77
10/27/2005
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
10/23/2000
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
03/08/2007
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
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