French

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  • Mussels in Coconut Chile Broth

    Mussels in Coconut Chile Broth

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    Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.

  • Fennel

    Fennel Gratin with Gruyere and Lemon

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    You braise the fennel wedges in chicken stock and melted butter (it would entirely appropriate to replace some of the stock with wine, should you have a bottle open), and once they easily yield to the tip of a paring knife, you top them with a topping made from breadcrumbs, grated cheese, and lemon. Baked up in the useful and beautiful umber stoneware dish from Anolon, the finished dish is outrageously fragrant, lovely enough to share with company, and quite delicious.

  • Frittata

    Onion Frittata with Goat Cheese and Arugula

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    The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.

  • Perfect Filet Mignon on The Cooktop - 2

    Perfect Filet Mignon on The Cooktop

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    Filet Mignon ‘grilled’ on the cooktop for a crispy outside and finished in the oven for a perfectly tender inside.

  • Peking Duck Crepes - Anolon.com

    “Peking” Duck Crepes

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    This multi-cultural, streamlined version of the classic Chinese “Peking Duck” dish is made with seared duck breasts rather than a whole roast bird , and the meat and crisp vegetables are wrapped in classic French crepes (which may be made up to two days ahead).

  • Salted Caramel Cream Puffs.com

    Salted Caramel Cream Puffs

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    To ensure your cream puffs stay nice and puffed: 1. Cook the flour long enough so that the dough truly comes together and pulls away from the side of the pan and 2. Add the eggs one at a time, fully beating the dough before the next addition.

  • Raspberry Clafoutis

    Raspberry Clafoutis

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    A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Don’t let that dissuade you from making it, even a little in advance: it is just as delicious—and also appealing looking—when fallen. Clafoutis are generally served right out of the skillet.

  • Monte Cristo Sliders

    Monte Cristo Sliders

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    These small sandwiches are the perfect addition to any spirited gathering! Both sweet and savory, these sliders combine sliced ham and Swiss cheese with an egg-y French toast exterior that is perfect for dunking in a bit of jam or drizzled with honey.

  • Plum and Peach Galette (2)

    Plum and Peach Galette

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    This simple galette takes advantage of the last of the summer stone fruit. Combining plums and peaches, the beauty of the galette is in the ease of making it. The more handcrafted and rustic it is, the more elegant it looks when you serve it!

  • Rosemary Gruyere and Garlic Potato Galette-2

    Rosemary Gruyere and Garlic Potato Galette

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    Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!

  • Mey Cheddar Topped Butternut Squash Creme Brulee- group

    Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée

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    Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice.

  • Pecorino Creme Brulee

    Pecorino Crème Brulee with Caramelized Balsamic Sugar

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    Balsamic vinegar adds a subtly hint of tang to the sweet bruleed topping on this pecorino custard. It may be made in advance and served at room temperature, but the topping should not be added and torched until just before serving.

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