Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing) This is basically a scaled-down version of Oie Braisée […]
Caneton Poêlés aux Navets (Casserole-Roasted Duck with Turnips) This recipe has a very culinary long pedigree, stretching all the way […]
One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this […]
Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing) This good general-purpose meat mixture we shall refer to as […]
The French 75 was created in 1915 at the New York Bar in Paris—later Harry’s New York Bar—by barman Harry […]
Galettes sablées are a great way to use up leftover pastry dough. The ‘sablées’ in their name is French for […]
Grilled Loup de Mer with Braised Fennel Loup de Mer is the French name for the European sea bass, also […]
Marrons Braisés (Whole Braised Chestnuts) These chestnuts make a fabulous garnish or accompaniment to a roast duck or goose. Try […]
Navarin Printanier (Lamb Stew with Spring Vegetables) Navarin printanier, a most delectable lamb stew with its carrots, onions, turnips, potatoes, […]
Oignons Glacés à Brun (Brown-braised Onions) These are the onions called for in classic French recipes such as coq au […]
Many home cooks are often intimidated by the prospect of making their own pastry dough, which is a shame because […]
Sauce Chasseur (Hunter’s Sauce) This is a classic French sauce for game such as venison, rabbit, or wild fowl, but […]
Sole en Papillote Food cooked en papillote describes a dish that has been encased in parchment paper and then baked. […]