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09/06/2007
This luxurious terrine is a classic of French cuisine.
Issue #9
01/27/2009
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Issue #33
01/23/2007
Warm and inviting, this soup is French mountain cooking at its purest.
Issue #4
10/10/2008
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
11/04/2008
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Issue #63
10/25/2007
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
Issue #41
10/22/2007
A chef once wrote that cassoulet was the 'God' of southern French cuisine.
Issue #24
08/08/2007
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
Issue #14
01/19/2007
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Issue #1
10/10/2008
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
Issue #115
02/13/2008
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Issue #109
11/06/2007
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
12/15/2005
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Issue #79
10/03/2001
Tourtière is a French-Canadian Réveillon staple.
Issue #47
10/23/2007
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
Issue #45
11/11/2009
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
03/10/2009
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
10/10/2008
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
Issue #115
12/19/2007
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Issue #108
08/23/2007
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
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