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12/15/2010
Easy Provençal Lamb
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
Does Not Apply
03/14/2002
Roasted Duck with Cider and Turnips
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Issue #21
10/25/2007
Salted Pork with Potatoes
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
Issue #41
03/19/2002
Lentilles du Puy with Roasted Carrots and Beets
This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d’origine contrôlée by the French government), but any French-style lentil will do.
Issue #18
10/10/2008
Turkey Confit
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
10/28/2007
Standing Rib Roast with Bordelaise Sauce
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
Issue #80
10/20/2000
Stuffed Tomatoes
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Issue #34
01/22/2007
Pork Loin with Apples, Cider, and Calvados
The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine.
Issue #2
03/10/2009
Veal Chop with Jus
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
11/10/2008
Homemade Demi-Glace
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
02/13/2007
Brown Chicken Stock
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
Issue #20
07/03/2009
Butternut Squash and Caramelized Onion Galette
A freeform tart is bursting with a delicious filling seasoned with sage and a bit of sugar.
Does Not Apply
Source: Smitten Kitchen
12/15/2005
Roasted Sea Bream on a Bed of Red Peppers
This dish is prepared with a luminous wine from Jurançon.
Issue #79
04/02/2002
Braised Beef with Carrots
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
09/14/2011
Menu: An Elegant Herb Garden Dinner
Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
Does Not Apply
08/31/2009
Joël Robuchon's Roast Chicken
Joël Robuchon's roast chicken recipe uses exactly two ingredients, and comes out tasting luxurious.
Does Not Apply
Source: Telegraph
06/01/2012
Rabbit in Mustard Sauce
This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...
Issue #126
12/15/2005
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
A unique dish of foie gras, mushrooms and golden apples.
Issue #79
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
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