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11/06/2007
French Onion Soup
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
09/14/2010
Duck À l’Orange
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
Issue #132
10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
12/15/2005
Roasted Sea Bream on a Bed of Red Peppers
This dish is prepared with a luminous wine from Jurançon.
Issue #79
10/23/2000
Latticed Apple Wafers on Caramelized Puff Pastry
You will need a mandoline to make the lacy apple slices.
Issue #35
10/30/2007
Crêpes Maison
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
02/10/2012
Mare e Monte (Scallops and Truffles with Beef Marrow)
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145