results for "french"
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
This vegetable dish is a work of art in both appearance and flavor.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
This French dish is a delicate and delicious way to prepare salmon.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
This rich and creamy soup is a favorite in the coastal regions of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Vermouth adds body and character to many dishes, especially ones with fish or chicken.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
This miraculous amuse-bouche, or ''palate pleaser'', is served at Arpège.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.