results for "french"
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.