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146
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Recipe (146)
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12/17/2012
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
10/06/2010
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Issue #133
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
06/26/2008
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
Issue #60
12/15/2010
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
Does Not Apply
02/20/2013
A classic roast chicken dinner with simple French-style elegance is a perfect for any occasion around the table.
Does Not Apply
10/30/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
09/15/2010
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Issue #132
02/12/2008
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Issue #109
01/02/2001
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
03/14/2002
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
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Issue #5
05/07/2013
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
Does Not Apply
09/11/2012
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
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
10/19/2010
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
Issue #133
10/07/2010
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The
Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
Issue #133
10/07/2010
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
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