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03/06/2007
This traditional French salad is light, crunchy, and delightfully sweet.
Issue #59
10/05/2007
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Issue #77
07/18/2008
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
08/22/2012
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
Issue #51
08/15/2012
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
07/06/2012
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.
Issue #148
08/29/2007
This crisp salad is refreshing and simple to prepare.
Issue #98
12/15/2005
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
Issue #79
03/01/2002
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
03/06/2007
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Issue #19
08/31/2007
Light and delicate, fried squash blossoms are an unforgettable treat.
Issue #8
03/08/2007
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
Issue #8
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
05/07/2007
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.
Issue #102
06/15/2012
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.
Issue #148
08/30/2009
The flavor combination of tomato and basil in this tart is practically synonymous with summer, and Dijon mustard and gruyere cheese add a savory flavor base. Continue...
Does Not Apply
Source: Stacey Snacks
06/06/2012
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.
Issue #148
10/05/2005
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
12/06/2005
Stuffed vegetables are a classic summer food all over the southeast of France.
Issue #86
12/15/2005
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
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