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03/01/2007
Apple Clafouti
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
Issue #33
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/14/2002
Sole with Cider Sauce
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.
Issue #21
02/13/2007
Rabbit Cooked with Dijon Mustard
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Issue #5
01/23/2007
White Wine Soup
Warm and inviting, this soup is French mountain cooking at its purest.
Issue #4
03/06/2007
Pork Chops Piquant
Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat.
Issue #59
10/25/2007
Beef with Carrots
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
Issue #41
03/08/2007
Filet of Beef with Marcillac Wine Sauce
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
Issue #32
05/18/2007
Steak au Poivre
This dish is said to have originated in the 19th century in the bistros of Normandy.
Issue #17
11/15/2007
Cèpe Fricassee with Truffles
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Issue #15
10/10/2008
Sausages with French Green Lentils
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
11/04/2008
Braised Duck with Turnips
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Issue #63
07/02/2009
Sauteed Romanesco Cauliflower
Herbes de Provence give this unusual vegetable a dose of the fragrant French countryside.
Does Not Apply
Source: Oh Hey Great!
09/11/2012
Coq au Vin (Chicken in Wine Sauce)
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.
Issue #150
08/08/2007
Partridge with Lentils
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
Issue #14
10/03/2001
Pork Pie
Tourtière is a French-Canadian Réveillon staple.
Issue #47
03/08/2007
Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Issue #32
04/01/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
12/02/2005
Panbroiled Sirloin Steak
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.
Issue #75
10/20/2000
Lamb with Olives
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.
Issue #34
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