results for "french"
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The crêpe symbolizes Breton cuisine.
This classic beer cocktail, popular with French kids, gets a mature makeover.
Does Not Apply
This New Orleans cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
This hefty sandwich combines bologna and french fries with piri-piri hot sauce.
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.