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08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
01/19/2007
Floating Islands
Cool and creamy, this classic French dessert is both delicious and beautiful.
Issue #1
11/23/2010
Pissaladières (Onion and Anchovy Tarts)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
07/13/2010
Eggs in Aspic (Oeufs en Gelée)
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
08/22/2012
Chilled Carrot Soup with Fines Herbes Mousse
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
Issue #51
10/20/2000
Corsican-Style Soup
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Issue #34
03/14/2002
Patatas Fritas
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Issue #21
01/26/2011
Seven-Hour Leg of Lamb
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.
Issue #123
04/04/2010
Aïoli
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
Issue #129
04/04/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
08/13/2007
Lobster Stock
Eat lots of lobster; you'll need their shells for this stock.
Issue #20
04/02/2002
Lamb Stew
A rich and hearty stew of white beans, lamb, and vegetables.
Issue #12
03/27/2013
Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Issue #130
04/04/2010
Garlic Confit
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.
Issue #129
04/01/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
12/15/2005
Vichyssoise
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
Issue #79
10/20/2000
Lamb with Olives
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.
Issue #34
04/26/2011
White Asparagus with Olive Oil Sabayon
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Issue #20
01/23/2007
Fondue Savoyarde with Mushrooms
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
01/23/2007
Potée
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
Issue #4
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