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french
recipes
Pommes Pailles (Shoestring Potatoes)
A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice, shoestrings are fried only once.
March 2008
- Keywords
- french,
- shelley wiseman,
- potato,
- french sides + salads,
- french vegetarian
recipes
Profiteroles with Coffee Ice Cream and Chocolate Sauce
Leave it to the French to come up with the classiest way of doing an ice cream sundae.
March 2008
- Keywords
- dessert,
- pastry,
- french,
- shelley wiseman,
- coffee
recipes
Salade Tiède aux Oeufs en Meurette (Warm Frisée-Lardon Salad With Poached Eggs in Red-Wine Sauce)
Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).
March 2008
- Keywords
- shelley wiseman,
- salad,
- eggs,
- pork,
- french
recipes
Provençal Fish Soup
After simmering the fish, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for a lush soup.
March 2008
- Keywords
- gourmet entertains,
- seafood,
- fish,
- french,
- paul grimes
recipes
Saffron Rouille
Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron.
March 2008
- Keywords
- gourmet entertains,
- dressing,
- french,
- paul grimes
recipes
Rack of Lamb With Swiss Chard
Your subconscious will register “early spring” with this combination of double-thick lamb chops and earthy, grassy Swiss chard.
March 2008
- Keywords
- lamb,
- french,
- gourmet entertains,
- paul grimes
recipes
Vegetarian Cassoulet
A leek, carrot, and celery mirepoix, cooked until tender with white beans, gets a crisp, crunchy texture and rustic flavor from a garlicky bread-crumb topping.
March 2008
- Keywords
- melissa roberts,
- quick kitchen,
- vegetarian,
- vegan,
- french
food + cooking
Waiting for Choucroute
Savoy cabbage is lovely when butter-braised, but what I really want is space enough to make sauerkraut.
12.12.07
- Keywords
- robert pincus,
- cooking + technique,
- french,
- molecular gastronomy,
- produce
magazine
Savoy Fare
His eponymous restaurant in Paris already has three Michelin stars, but that’s not enough for Guy Savoy. With his 18-month-old Las Vegas place, he’s aiming to conquer America, too.
December 2007
- Keywords
- colman andrews,
- restaurants,
- guy savoy,
- french,
- las vegas
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