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.
Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.
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.
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.
There’s a double whammy of chocolate in these sweet treats: chocolate cookies studded with chunks of chocolate and sprinkled with sea salt.
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.
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.
This French classic exhibits all the custardy creaminess you’d expect. Typically made with cherries but quite nice with other stone fruits, evidenced here.
Just because you can’t be in the South of France this winter doesn’t mean you can’t eat like you’re in the South of France.
More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.
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.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.
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