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02/13/2007
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Issue #5
01/27/2007
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
Issue #5
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01/23/2007
Autumn-ripe pears create a tasty twist on this classic French dessert.
Issue #3
01/19/2007
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
Issue #1
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01/19/2007
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
Issue #1
05/07/2013
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
Does Not Apply
11/19/2012
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather.
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08/15/2012
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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11/25/2008
Plenty of butter, cream, and toasted pecans makes this chocolatey custard pie extra rich.
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Source: Gourmet Sleuth
08/14/2008
Spicy smoked peppers add a twist to this classic French dish.
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Source: Chez Christine
07/23/2008
This is a French dessert made with Mexican chocolate.
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Source: The Perfect Pantry
09/11/2012
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.
Issue #150
07/06/2012
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.
Issue #148
10/19/2010
Seared liver, potatoes, and bacon are natural partners in this dish from Aux Lyonnais. Continue...
Issue #133
10/07/2010
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).
Issue #133
10/07/2010
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.
Issue #133
10/07/2010
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.
Issue #133
01/26/2011
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
02/25/2010
The recipe for this dish is based on one in Glorious French Food by our friend James Peterson (Wiley, 2002). Continue...
Issue #103
09/26/2005
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.
Issue #65
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