The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.
Chocolate-Coconut Crepes
Feb 10, 2003 by
Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.
Gooey, Cheesy Baked French Onion Soup
Jan 13, 2003 by
A slightly heretical take on a French classic, this riff involves slicing, sautéing, and, the laying on of cheese, yes, but not as you’ve experienced before.
- Quick Glance
- 25 M
- 2 H
- 11
Tropical Fruit Crepes
Apr 28, 2002 by
Sliced papaya and mango are coated in a rich caramel sauce then rolled in lacy crepes. The dish is topped with a powered sugar and a sprig of zippy mint.
Korova Cookies
Apr 23, 2002 by
There’s a double whammy of chocolate in these sweet treats: chocolate cookies studded with chunks of chocolate and sprinkled with sea salt.
Gougères with Arugula, Bacon, and Pickled Onions
Mar 03, 2002 by
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
Apricot Clafoutis
Apr 24, 2000 by
This French cake, also called a clafoutis, is full of ripe apricots and custardy creaminess the French are so famous for. Top it with cream of creme fraiche.
Provençal Beef Stew
May 05, 1999 by
A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.
- Quick Glance
- 30 M
- 4 H, 30 M
- 1
Classic Provençale Daube
May 05, 1999 by
More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.
Marie-Claude Gracia’s Roast Duck
May 04, 1999 by
A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.
Classic French Chicken Fricassée
May 03, 1999 by
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
Maine Sea Scallops in Black Tie
Dec 13, 1995 by
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.