Who couldn’t use an infallible and versatile quiche recipe that can handle a variety of vegetables, herbs,and cheeses?
Raclette, or Melted Cheese, Potatoes, and Pickles
Sep 09, 2008 by
A Swiss favorite, raclette is a combination of boiled potatoes, melted raclette cheese, and marinated onions and pickles. An unbeatable cold-weather dish.
- Quick Glance
- 0
Buckwheat Crepes with Sauteed Apples and Gruyère Cheese
Apr 27, 2008 by
These crepes, straight from Brittany, are made with richly flavored buckwheat flour and filled to bursting with Golden Delicious apples, onions, and ham.
- Quick Glance
- 2
Floating Islands with Black Currant Sauce
Apr 27, 2008 by
This is a winner. Islands of fluffy poached meringue float on a sea of cool custard trickled with a sharp black currant fruit puree.
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- 0
Crepes Suzette
Feb 27, 2008 by
These classic buttery French crepes from Delmonico’s are busting with flavor from candied orange peel, Grand Marnier, and orange juice.
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- 0
Nicoise Salad
Aug 06, 2007 by
Nicoise salad, or salade Nicoise in French, is a composed salad. Fresh tuna, potato salad, egg, green beans, tomatoes, and greens are arranged and served.
- Quick Glance
- 1
Bacon and Goat Cheese Free-Form Tart
Jul 18, 2007 by
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
- Quick Glance
- 5
Upside-Down Caramelized Apple Tart
Apr 26, 2007 by
This upside-down tart, also know in French as tart Tatin, is filled with golden apples covered in a deep caramel that sit atop a flaky, buttery crust.
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- 0
Prune Rum Custard Cake
Apr 24, 2007 by
Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.
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- 0
Black and White Chocolate Cake with Crème Anglaise
Apr 22, 2007 by
Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.
- Quick Glance
- 3
Chocolate-Rum Savarin
Apr 21, 2007 by
Rich and tender, this yeast leavened cake is moistened by a good soaking of rum syrup and frosted with gianduja cream. No savarin mold? A Bundt pan will do.
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- 0
Almond, Pear, and Chocolate Brioche
Apr 15, 2007 by
These baked French breakfast brioche, or sweet eggy bread, are topped with a hefty dollop of luscious almond cream and crowned with gently poached pear slices.
Guinea Hen or Partridges with Cabbage
Apr 04, 2007 by
Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
Chocolate French Mousse Cake
Jan 01, 2007 by
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Kugelhopf
Sep 21, 2006 by
Part bread, part cake, kugelhopf is made like brioche, but not as rich. This one is studded with raisins and brushed with a butter and dusted with sugar.
Squab Salmi
Jun 04, 2006 by
The definition of salmi? Easy. It’s a French stew in which poultry is partially roasted, then slowly simmered in a sauce before being served in regal fashion.
- Quick Glance
- 2 H
- 4 H, 30 M
- 0
Fines Herbes Pesto Rub
May 09, 2006 by
French fines herbes goes something like thyme, rosemary, oregano, and parsley. A taste of Provence, not Simon & Garfunkel.
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- 10 M
- 10 M
- 0
Richard Olney’s Soupe au Pistou
Apr 17, 2006 by
Pistou, similar to pesto but without the pine nuts, elevates this simple French vegetable soup. Let the season be your guide when choosing your vegetables.
- Quick Glance
- 40 M
- 1 H, 10 M
- 0
Snails with Walnuts
Jun 02, 2005 by
Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
- Quick Glance
- 35 M
- 3 H, 35 M
- 0