Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing) This is basically a scaled-down version of Oie Braisée […]
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Caneton Poêlés aux Navets (Casserole-Roasted Duck with Turnips) This recipe has a very culinary long pedigree, stretching all the way […]
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Choucroute garnie (sometimes written as choucroute garnie à l’alsacienne or choucroute alsacienne à l’ancienne) hails from Alsace, the French region […]
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Celebrated chef Jean-Louis Palladin, formerly of Jean-Louis at the Watergate Hotel in Washington, D.C., grew up not far from Cahors. […]
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This classic ratatouille recipe from Julia Child’s Mastering the Art of French Cooking, Volume I is a perfect dish for […]
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One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this […]
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Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing) This good general-purpose meat mixture we shall refer to as […]
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The French 75 was created in 1915 at the New York Bar in Paris—later Harry’s New York Bar—by barman Harry […]
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Green bean casserole- you either love or loathe this ubiquitous staple of the American holiday table. At its best, it’s […]
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This is a simple yet elegant lentil soup made with smoky bacon, earthy lentils, a classic mire poix and tangy […]
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French Onion Soup This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of […]
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Galettes sablées are a great way to use up leftover pastry dough. The ‘sablées’ in their name is French for […]
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last updated August 17, 2023