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Sole à La Meunière

Sole à La Meunière

Jul 18, 2010 by

Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.

  • Quick Glance
  • 30 M
  • 45 M
  • 2
French Chocolate Macaroons

French Chocolate Macaroons | Macarons

Apr 20, 2010 by

Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.

  • Quick Glance
  • 30 M
  • 2 H
  • 4
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Mackerel with Onions and White Wine

Apr 06, 2010 by

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

  • Quick Glance
  • 30 M
  • 40 M
  • 4
Parmesan Souffle

Parmesan and Gruyère Cheese Soufflé

Apr 06, 2010 by

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

  • Quick Glance
  • 15 M
  • 45 M
  • 3
Coq au Vin

Coq au Vin

Feb 18, 2010 by

Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.

  • Quick Glance
  • 30 M
  • 1 H
  • 38
Cheddar-Chive Gougeres Recipe

Cheddar-Chive Gougères

Feb 12, 2010 by

These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

  • Quick Glance
  • 35 M
  • 1 H, 5 M
  • 6
Medallions of Beef with Foie Gras and Truffles Recipe

Medallions of Beef with Foie Gras and Truffles

Dec 27, 2009 by

Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.

  • Quick Glance
  • 35 M
  • 1 H
  • 1
Burgundian Honey Spice Bread

Burgundian Honey Spice Bread

Dec 23, 2009 by

More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with cinnamon, cloves, ginger, fennel, and honey.

  • Quick Glance
  • 15 M
  • 1 H
  • 4
Steak au Poivre Recipe

Steak au Poivre

Dec 12, 2009 by

The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.

  • Quick Glance
  • 20 M
  • 20 M
  • 6
Paula Wolfert's Beef Dauble

Paula Wolfert’s Beef Daube is as Authentic as It Gets

Nov 30, 2009 by

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.

Hazelnut Thyme Matchsticks Recipe

Hazelnut Thyme Matchsticks

Nov 25, 2009 by

Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 2
Sokoto Moelleux au Chocolat Recipe

Sokoto Moelleux au Chocolat | Molten Chocolate Cake

Nov 09, 2009 by

This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.

  • Quick Glance
  • 20 M
  • 30 M
  • 11
Beef Paupiette Rolls with Tomatoes and Wild Capers Recipe

Beef Paupiettes with Tomatoes and Wild Capers

Oct 19, 2009 by

These beef rolls, called paupiettes, are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.

  • Quick Glance
  • 1 H, 45 M
  • 4 H, 45 M
  • 0
White Asparagus with Oranges and Olives Recipe

White Asparagus with Oranges and Olives

Sep 22, 2009 by

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

  • Quick Glance
  • 15 M
  • 30 M
  • 0
Lyonnaise Salad Recipe

Lyonnaise Salad

Jul 08, 2009 by

This recipe for the classic French bistro salad combines salad greens, a softly cooked egg, and bits of bacon. It makes for an easy lunch or dinner.

  • Quick Glance
  • 20 M
  • 40 M
  • 6
Sole Petite Grenobloise Recipe

Sole Petite Grenobloise

Jun 29, 2009 by

Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.

  • Quick Glance
  • 20 M
  • 20 M
  • 1
Pain Perdu (French Toast) with Cream and Raspberries Recipe

Pain Perdu with Crème Fraîche and Raspberries

Jun 08, 2009 by

This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Blueberry Clafoutis Recipe

Blueberry Clafoutis

Apr 14, 2009 by

A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know.

  • Quick Glance
  • 35 M
  • 50 M
  • 1
Homemade Mayonnaise

Homemade Mayonnaise

Mar 10, 2009 by

Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This recipe may change that.

  • Quick Glance
  • 10 M
  • 10 M
  • 0
poilane-miche-fi

From Paris, With Love

Feb 05, 2009 by

Dorie Greenspan, baker, cookbook author, and Paris resident outlines a romantic tour de eating fo lovers of all things French for Valentine’s Day.

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