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112
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for "french"
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Recipe (112)
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12/17/2010
Pan-Crisped Deviled Eggs on French Lettuces
Does Not Apply
07/18/2012
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
12/17/2012
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
10/25/2007
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
03/06/2002
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
10/06/2010
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Issue #133
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
02/20/2013
A classic roast chicken dinner with simple French-style elegance is a perfect for any occasion around the table.
Does Not Apply
11/23/2010
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
10/06/2010
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Issue #133
07/13/2010
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
02/12/2008
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
Issue #109
01/27/2007
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
Issue #5
01/25/2008
This vegetable dish is a work of art in both appearance and flavor.
Issue #94
01/25/2008
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Issue #94
03/01/2007
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Issue #51
03/01/2002
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
03/18/2002
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
Issue #19
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