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recipes

Quick Raspberry Charlotte

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
March 2008
Keywords
dessert,
french,
fruit,
andrea albin
recipes

Spiced Orange Wine

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration?
March 2008
Keywords
gourmet entertains,
french,
wine,
paul grimes
recipes

Beet Chips with Curried Sour Cream

Don’t assemble these hors d’oeuvres until the last minute, or the chips will get soggy.
March 2008
Keywords
diary of a foodie,
french,
france,
produce,
ruth cousineau
recipes

Cumin Apple Chips

These crunchy, sweet-tart chips are addictive—you’ll definitely want to make them as a snack.
March 2008
Keywords
diary of a foodie,
french,
france,
fruit,
produce
recipes

Fennel Soup with Orange Crème Fraîche and Croutons

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper.
March 2008
Keywords
andrea albin,
fruit,
soup,
quick kitchen,
herbs
recipes

Blade Steaks with Mushroom-Madeira Sauce

An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch.
March 2008
Keywords
french,
lillian chou,
beef,
wine,
ten-minute mains
recipes

Crustless Quiche

Getting rid of the crust for this clever play on quiche Lorraine is a win-win.
March 2008
Keywords
quick kitchen,
ten-minute mains,
french,
pork,
cheese
recipes

Ten March Favorites (2008)

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.
02.22.08
Keywords
french,
spring,
lamb,
vegetarian,
beef
recipes

Chicken in Riesling

Alsace’s dry Riesling lends a gentle richness to this creamy, comforting meal.
March 2008
Keywords
poultry,
french,
wine,
ruth cousineau
recipes

Entrecôte Béarnaise (Pan-Seared Rib-Eye Steak With Béarnaise)

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française.
March 2008
Keywords
beef,
french,
shelley wiseman,
french classics