results for "french"
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
If you wish, add 1 more cup sorrel and omit the mushrooms.
This dish is prepared with a luminous wine from Jurançon.
You will need a mandoline to make the lacy apple slices.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
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.