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01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
10/19/2011
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Issue #135
12/21/2010
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
10/06/2010
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Issue #133
10/05/2007
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Issue #77
06/26/2008
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
Issue #60
03/08/2007
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
Issue #32
04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
02/28/2007
This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable.
Issue #9
01/23/2007
This recipe takes a wonderful French classic to the next level by adding the highly prized truffle.
Issue #3
01/19/2007
Cool and creamy, this classic French dessert is both delicious and beautiful.
Issue #1
12/15/2010
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
Does Not Apply
02/20/2013
A classic roast chicken dinner with simple French-style elegance is a perfect for any occasion around the table.
Does Not Apply
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
10/21/2012
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Issue #151
10/30/2012
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
11/23/2010
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
10/19/2010
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue...
Issue #133
10/16/2010
This crusty potato cake is inspired by the one served at L'Ami Louis. Continue...
Issue #133
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