results for "french"
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Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
Autumn-ripe pears create a tasty twist on this classic French dessert.
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
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With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather.
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A much beloved figure in our culinary history, Julia Child ignited many a home cook's Francophilia, so much so that her name is practically synonymous with French cuisine in America. In honor of her birthday (she'd be 100 today!), we've put together a menu of classic French favorites.
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Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Roasted to perfection and served with rich pan juices and crisp watercress, L'Ami Louis's roast chicken is bistro food at its best. Patricia Wells included a version of this dish in Bistro Cooking (Workman, 1989) and recommends rubbing the chicken with goose, duck, or chicken fat before roasting it to achieve a golden brown crust.
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.
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.