results for "french"
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
Warm and inviting, this soup is French mountain cooking at its purest.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
This dish is said to have originated in the 19th century in the bistros of Normandy.
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
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.