results for "french"
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Eat lots of lobster; you'll need their shells for this stock.
Simple but decadent, this lobster dish is easy to prepare at home.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
This sauce for these scallops pairs nicely with earthy buckwheat crêpes.
Grill these oysters over grapevine cuttings if you can get them.
Use an entre-deux-mers or other dry white wine for this dish.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Oyster stew is a rich and creamy restaurant classic and a popular Thanksgiving first course in New Orleans.
Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach.