results for "french"
This traditional French salad is light, crunchy, and delightfully sweet.
Lavender adds a delightful twist to this classic French dessert.
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
You can smell the milk and cream turn from sweet to savory as this dish bakes.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
Does Not Apply
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
This traditional dessert is made with tons of sugar and an outrageous amount of butter.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Muddled basil and tarragon add freshness and intensity to Pernod's green hue in this refreshing spring cocktail.
Does Not Apply
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).