results for "french"
Soups & Stews (9)
Main Course (5)
Lavender adds a delightful twist to this classic French dessert.
Cool and creamy, this classic French dessert is both delicious and beautiful.
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans.
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Eat lots of lobster; you'll need their shells for this stock.
A rich and hearty stew of white beans, lamb, and vegetables.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
This condiment pairs beautifully with buckwheat crêpes.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.