results for "french"
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Main Course (16)
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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.
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This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
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.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This rich, concentrated sauce is well worth the time it takes to make it.
This opulent terrine is a five-day project.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
This dish is prepared with a luminous wine from Jurançon.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
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.
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A unique dish of foie gras, mushrooms and golden apples.
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.