Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Author: Martha Stewart
This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also...
Author: Martha Stewart
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his...
Author: Martha Stewart
Author: Martha Stewart
Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.
Author: Martha Stewart
Author: Martha Stewart
Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette,...
Author: Martha Stewart
Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.
Author: Martha Stewart
Author: Martha Stewart
Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum...
Author: Martha Stewart
Use this recipe to make our Sour Cherry Slab Pie.
Author: Martha Stewart
Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try:...
Author: Martha Stewart
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Author: Martha Stewart
Use this recipe to accompany our Cranberry Semolina Pudding.
Author: Martha Stewart
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Author: Martha Stewart
Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often...
Author: Martha Stewart
This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing.Also Try: Roquefort Vinaigrette,...
Author: Martha Stewart
Author: Martha Stewart
This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected...
Author: Liz
Serve Dorie Greenspan's delectable creme anglaise with her Caramel-Topped Semolina Cake from her book "Around My French Table."
Author: Martha Stewart
Lean version of traditional French stew. Serve over wide noodles.
Author: KIMVANCE
A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful...
Author: Andy Toh
This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.
Author: Martha Stewart
Author: Martha Stewart
Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family...
Author: Snackybits
Pureed mango teams with orange and lime juices to make a refreshing slushy drink.
Author: Joanna
Dijon mustard gives this dish - which can serve as a starter or a side - a kick.
Pureed mango teams with orange and lime juices to make a refreshing slushy drink.
Author: Joanna
This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Author: Martha Stewart
My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special...
Author: Peter Lovering
Author: Martha Stewart
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults...
Author: luluweezie
This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults...
Author: luluweezie
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective...
Author: Chef John
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Author: luna
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...
Author: Lizzie Mac
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...
Author: Lizzie Mac
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...
Author: Lizzie Mac
This recipe for horseradish sauce comes from chef Anne Willan. It pairs well with any number of our steak dinner recipes.
Author: Martha Stewart
Author: Martha Stewart
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...
Author: Lizzie Mac
Lean version of traditional French stew. Serve over wide noodles.
Author: KIMVANCE
Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese...
Author: Allrecipes Member
Apple pie that makes own crust. Pecans may be used in place of walnuts.
Author: Allrecipes Member
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive...
Author: OSuzyQ
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive...
Author: OSuzyQ
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive...
Author: OSuzyQ
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive...
Author: OSuzyQ