results for "french"
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From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Warm and inviting, this soup is French mountain cooking at its purest.
Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat.
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.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
This hearty dish is a classic main course in the Auvergne region of France.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
Tourtière is a French-Canadian Réveillon staple.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
This condiment pairs beautifully with buckwheat crêpes.
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.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.