results for "french"
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Simple but decadent, this lobster dish is easy to prepare at home.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach.
Grill these oysters over grapevine cuttings if you can get them.
Use an entre-deux-mers or other dry white wine for this dish.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
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.