The Cooking of Southwest France by Paula Wolfert

Snails with Walnuts

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
Cooking at Home on Rue Tatin by Susan Herrmmann Loomis

Onion Marmalade

Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.

  • Quick Glance
  • 30 M
  • 1 H, 45 M
  • 0
French Women Don't Get Fat by Mireille Guiliano

Salad of Duck à l’Orange

French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.

  • Quick Glance
  • 25 M
  • 25 M
  • 0
Cooking at Home on Rue Tatin by Susan Herrmmann Loomis

Gruyère and Smoked Sausage Salad

Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.

  • Quick Glance
  • 30 M
  • 2 H
  • 0
Charcuterie by Michael Ruhlman, Brian Polcyn

Jim Drohman’s Pork Belly Confit

Forget the fat for a moment and enjoy this crispy confit. Pork belly is cured with spices, cooked slowly until tender, and finished by deep-frying.

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 1
Rustic Cherry Tart Recipe

Rustic Cherry Tart

Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?

  • Quick Glance
  • 25 M
  • 45 M
  • 4
Cipollini and Bleu de Gex Tart

Cipollini and Bleu de Gex Tart

A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.

  • Quick Glance
  • 30 M
  • 2 H, 10 M
  • 12
Baked Brie en Croûte Recipe

Baked Brie en Croûte

Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.

  • Quick Glance
  • 15 M
  • 1 H, 30 M
  • 0

Skate Grenobloise

Sweet skate fish is sauteed in butter until golden then served on a raft of seasoned croutons and briny capers. A delicate lunch or light Sunday supper.

  • Quick Glance
  • 20 M
  • 20 M
  • 0
Caramelized Onion, Walnut, and Roquefort Tarts Recipe

Caramelized Onion, Walnut, and Roquefort Tarts

These rich and tangy tarts are filled with sweet, caramelized onions, crunchy walnuts, and Roquefort cheese. Serve as appetizers or a first course.

  • Quick Glance
  • 35 M
  • 2 H
  • 1
Double Chocolate Souffles Recipe

Double Chocolate Soufflé

Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.

  • Quick Glance
  • 20 M
  • 35 M
  • 3
Anthony Bourdain's Les Halles Cookbook

Floating Islands

Clouds of meringue float in caramel sauce in this classic French bistro dessert.

  • Quick Glance
  • 45 M
  • 1 H
  • 0
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