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09/26/2005
Napoleons
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
Issue #65
10/06/2010
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
Issue #133
01/19/2007
Pâté in a Pastry Crust
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Issue #1
02/13/2008
Béarnaise Sauce
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Issue #109
04/30/2008
Morel Omelette
This rendition of the French classic is bursting with fresh morels.
Issue #19
10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
02/13/2007
Chocolate Soufflé
Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven.
Issue #16
02/27/2002
Crêpes Suzette
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.
Issue #40
04/02/2007
Crêpes Flambées au Lambig (Cider-Spiked Onion Confit)
The presentation of this flaming dish is quite a show.
Issue #101
12/06/2005
Zuni Gâteau Victoire
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
Issue #77
09/03/2002
Lobster Soufflé with Sauce Nantua
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Issue #50
03/08/2002
Passion Fruit Soufflé
A simple, elegant dessert.
Issue #37
11/07/2000
Crème Brûlée
This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque.
Issue #25
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
03/28/2002
Corn Soufflé
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Issue #13
06/14/2012
Tartare de Filet de Boeuf (Steak Tartare)
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
06/04/2009
Brioche
The pure taste of good, French brioche is a perfect pair with that first cup of coffee.
Does Not Apply
Source: Dessert First
04/02/2007
Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg)
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
09/03/2002
Burnt Cream with Black Truffles
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Issue #50
01/19/2007
Salt Cod and Vegetables
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1
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