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.
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.
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.
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.
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.
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.
These rich and tangy tarts are filled with sweet, caramelized onions, crunchy walnuts, and Roquefort cheese. Serve as appetizers or a first course.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
Clouds of meringue float in caramel sauce in this classic French bistro dessert.
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
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