results for "french"
Cocktail Party (1)
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
This opulent terrine is a five-day project.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.