This luscious sauce, created by Lucien Vanel, is based on cooked eggs and o ...

Fish from the Gironde River, such as lamprey, trout, and shad, are often se ...

The thought of a sauce of sweet garlic and astringent lemon at first astoun ...

In the french southwest, you will find many dishes—chicken, veal, tun ...

Verjus is made from sour green grapes. You can make it yourself and freeze ...

This is an ideal dish for an elegant dinner.

This is an easy dish from the Périgord. Black mulberries have a lusc ...

Roasting foie gras produces a special texture: The outside of the liver bec ...

This albigeoise version of steak with red wine and shallots was given to me ...

Fillet Of Beef With Roquefort Sauce And Mixed Nuts ...

Chef laurent manrique, from Gascony, now cooking in San Francisco works on ...

Tarragon is a wonderful flavoring for lamb and a refreshing change from ros ...

This is a rich, wonderful dish, but it takes time. The recipe is an old one ...

Pipérade has been misunderstood in the United States. For years I&ap ...

A cook i know once told me there is a wine for every fruit to bring out its ...

I learned the following dessert when I spent time in the kitchen with Miche ...

This recipe was actually a bit of an accident. I asked the farmer who I get ...

This is one of my favorite chicken dishes. It's easy enough to prepare ...

The idea for this was inspired by a dessert I had at one of our favorite ho ...

Thick but pourable when warm, this flavorful caramel sauce goes well with p ...

We use this sauce in our turtle-like Pecan-Caramel-Chocolate Tart (page 132 ...

Chocolatey and intense, but not too sweet. Use high-quality unsweetened bak ...

This sauce works beautifully with any lemon pie. It's also great drizz ...

In France, a poussin is a full-flavored 1½- to 2-pound squab chicken ...