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Maple Walnut Bûche de Noël

Cakes resembling Yule logs are very popular at Christmastime in Canada and the United States.
December 2003
Keywords
ruth cousineau,
winter holidays,
dessert,
nuts,
dairy
recipes

Bourbon Chicken Liver Pâté

Though this pâté can be eaten the day it's made, we find it even more flavorful when made 1 or 2 days ahead.
November 2003
Keywords
shelley wiseman,
poultry,
french,
regional specialty
recipes

Galette de Pommes au Calvados (Apple and Calvados Tart)

A layer of Calvados applesauce hidden under golden sliced apples raises this galette above all others.
January 2003
Keywords
alexis touchet,
dessert,
pastry,
apple,
spirits
recipes

All-Butter Pastry Dough

Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible.
January 2003
Keywords
alexis touchet,
dessert,
pastry,
french,
gourmet entertains
recipes

Scallion Wild Rice Crêpes with Mushroom Filling and Red Pepper Sauce

Mushrooms give these elegant crêpes a substantial, almost meaty character, and the pepper sauce makes them festive.
November 2002
Keywords
shelley wiseman,
vegetarian,
fall,
french,
mushroom
recipes

Vegetable Soup with Basil and Garlic Sauce (Soupe au Pistou)

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.
May 2001
Keywords
french,
soup,
herbs,
basil,
pork
recipes

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

A simple green salad, yes. But ordinary? Not a chance.
March 2001
Keywords
shelley wiseman,
vegetarian,
salad,
asparagus,
eggs
recipes

Tarte Tatin

Though not much good can come of a burned custard, Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be disasters.
March 2001
Keywords
shelley wiseman,
dessert,
apple,
pastry,
french
recipes

Cream of Lentil and Chestnut Soup with Foie Gras Custard

March 2001
Keywords
city guide,
paris,
france,
legume,
french
recipes

Celery-Root Rémoulade

March 2001
Keywords
city guide,
paris,
france,
vegetable,
ruth cousineau