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10/25/2007
Steak Tartare
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
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
04/02/2002
Stewed Snails with Mushrooms
When they’re available, substitute chanterelles, cèpes, or hedgehogs for the mushrooms suggested in this recipe.
Issue #12
01/23/2007
Fondue Savoyarde with Mushrooms
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
01/23/2007
Ham and Parsley Terrine
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Issue #4
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
10/23/2000
Pan-Grilled Scallops with Bay Leaves
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Issue #35
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
03/14/2002
Garlic Custard with Chanterelles and Parsley Sauce
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
03/20/2002
Stuffed Scallops Provençal-Style
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Issue #17
01/23/2007
Fondue Savoyarde
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
Issue #4
07/03/2009
Butternut Squash and Caramelized Onion Galette
A freeform tart is bursting with a delicious filling seasoned with sage and a bit of sugar.
Does Not Apply
Source: Smitten Kitchen
03/23/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
12/15/2005
Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples
A unique dish of foie gras, mushrooms and golden apples.
Issue #79
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