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09/06/2007
Terrine de Foie Gras
This luxurious terrine is a classic of French cuisine.
Issue #9
09/01/2005
Peach Melba
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
Issue #60
08/23/2007
Spice-Braised Lamb Shanks with Lentils
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105