French
1 - 20 of 46 Results
1 - 20 of 46
French
  • Tomato Tarte Tatin with Anchovy Mayonnaise

    While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.

  • Fennel Gratin with Gruyere and Lemon

    When asked to develop a recipe inspired by the work of famed cooking teacher and cookbook author Anne Willan, a gratin sprang immediately to mind. Anne is best known as the founder of the La Varenne Cooking School in Paris and nothing feels more effortlessly French than a simple fennel gratin.

  • Cassoulet with Duck Confit

    Cassoulet is a classic French dish that isn’t difficult to make but does take a bit of planning. This version uses duck confit and dried beans. The duck confit can be made ahead of time but you can also just purchase the duck confit legs already made from an upscale grocery store if you wish.

  • Perfect Filet Mignon on The Cooktop

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

  • Salted Caramel Cream Puffs

    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.

  • Warm Duck Nicoise

    A thoroughly decadent twist on a classic Nicoise salad – and duck works surprisingly well with the traditional tuna accompaniments, too! A few tips to making this a real winner – keep the egg yolks moist and soft, the vegetables crisp and tender and don’t overcook the duck! This is all about moist and flavorful ingredients coming together for a simple yet exotic experience.

  • Pissaladière

    A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart.

  • Rye Crepes with Buttery Apple Compote

    This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both sweet and savory fillings. When paired with the buttery apple compote, they work for breakfast (top with plain yogurt), lunch (cottage cheese!) or dessert (a spoonful of softly whipped cream).

  • Gingerbread Crepes Topped with Ginger Cranberry Compote

    These gingerbread crepes are the perfect holiday dessert. Full of ginger flavor and topped with a creamy vanilla bean mascarpone filling and a ginger cranberry compote.

  • Rosemary, Gruyère and Garlic Potato Galette

    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!

  • Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée

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

  • Pecorino Crème Brulee with Caramelized Balsamic Sugar

    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.

  • Gorgonzola and Rosemary Crème Brûlée

    The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or meatless meal. Make them ahead and brulee just before serving.

  • Roasted Garlic and Parmesan Crème Brûlée

    This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may just become your new classic.

  • Lobster Newburg Crepes

    Lobster Newburg is a classic New York dish made popular in Delmonico’s, a Manhattan restaurant established in 1827. This luxurious dish, with lobster, butter, cream, sherry, brandy and thickened with egg yolk, was the epitome of upscale fine dining, became incredibly popular with the after-theater crowd in New York. The addition of the vanilla in a savory crepe sounds odd, but vanilla works with seafood and shellfish like lobster. Don’t be put off by the ingredients or name, as both the crepe and the Lobster Newburg filling are much easier to make than they sound.

  • Banana Split Crepes

    This chocolate crepe recipe is the perfect backdrop for the ultimate dessert crepe. They are full-flavored with chocolate and just slightly sweet making the whipped cream, hot fudge and fresh bananas really shine. Impress your next dinner guests with a unique and delicious way to end your meal.

  • Plum and Peach Galette

    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!

  • Anytime Grilled Fruit Crepes with Dark Rum and Brown Sugar Drizzle

    Fill the crepes with fruit you grill any time of year, rain or shine: grilling adds an extra layer of wonderful caramelized flavor to these dessert-breakfast-anytime crepes.

  • Savory Spinach, Ricotta and Bacon Crêpes

    A pinch of cayenne in the crêpe batter adds just a hint of heat to these savory, satisfying crêpes. Serve them for brunch, lunch or a light supper. The filling may be made be made hours ahead, and the crêpes up to one week ahead (or longer, and frozen).

  • Chocolate-Hazelnut Cheesecake Crepes with Strawberries

    Chocolate-hazelnut spread. Cheesecake. Strawberries. Crepes. ‘Nuf said.