Just because you can't be in the South of France during this blizzard doesn't mean you can't eat like you're there. Bon Appétit!
Coq au Vin2/11
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
The only real trick to this stiff summery sensation is resisting the temptation to snitch a swig before it's time.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.
A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child's enthusiastic approval.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This recipe may change that.
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.