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 […]
Choucroute garnie (sometimes written as choucroute garnie à l’alsacienne or choucroute alsacienne à l’ancienne) hails from Alsace, the French region […]
Celebrated chef Jean-Louis Palladin, formerly of Jean-Louis at the Watergate Hotel in Washington, D.C., grew up not far from Cahors. […]
This classic ratatouille recipe from Julia Child’s Mastering the Art of French Cooking, Volume I is a perfect dish for […]
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 […]
This is a simple yet elegant lentil soup made with smoky bacon, earthy lentils, a classic mire poix and tangy […]
French Onion Soup This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of […]
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 […]
I’ve tried other recipes for roast chicken, but I keep coming back to Julia Child’s classic recipe for poulet rôti. […]
Poulet Vallée D’Auge is named for the Pays d’Auge region in Normandy, which is known for its apples (and Calvados). […]
Serve this salad with a bowl of tomato soup and some crusty French bread on the side for a complete […]
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. […]
“La Tarte Des Demoiselles Tatin“, more commonly known as “Tarte Tatin” in English, is a famous French dessert made of […]
Chanterelles have a wonderfully delicate, woodsy flavor that pairs beautifully with cream and butter. This recipe is an adaptation of […]