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01/23/2007
White Wine Soup
Warm and inviting, this soup is French mountain cooking at its purest.
Issue #4
11/06/2007
French Onion Soup
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
09/11/2007
Breton Fish Stew
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
Issue #10
08/31/2007
Tripe Stew Niçoise-Style
This is a favorite stew among the locals in Nice, France.
Issue #8
03/20/2002
Fish Soup with Crayfish Ravioli
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
Issue #17
09/11/2007
Breton Pot-au-Feu with Buckwheat Dumpling
This popular hearty stew is found in many homes and restaurants in Brittany.
Issue #10
09/06/2007
Hudson Valley Foie Gras and Roasted Corn Soup
This rich soup, full of flavor, is topped with a foie gras mousse.
Issue #9
08/31/2007
Daube de Boeuf
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Issue #8
02/24/2013
Bacheofe (Alsatian Meat and Vegetable Stew)
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
08/07/2007
Burgundian Beef Stew
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
Issue #14