results for "french"
Design Sponge (1)
This traditional French salad is light, crunchy, and delightfully sweet.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
A much beloved figure in our culinary history, Julia Child ignited many a home cook's Francophilia, so much so that her name is practically synonymous with French cuisine in America. In honor of her birthday (she'd be 100 today!), we've put together a menu of classic French favorites.
Does Not Apply
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
This crisp salad is refreshing and simple to prepare.
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Light and delicate, fried squash blossoms are an unforgettable treat.
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Stuffed vegetables are a classic summer food all over the southeast of France.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.