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
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
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
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
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
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
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
Lean version of traditional French stew. Serve over wide noodles.
Author: KIMVANCE
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
Dijon mustard gives this dish - which can serve as a starter or a side - a kick.
Author: Martha Stewart
Pureed mango teams with orange and lime juices to make a refreshing slushy drink.
Author: Joanna
Pureed mango teams with orange and lime juices to make a refreshing slushy drink.
Author: Joanna
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
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
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
This recipe for horseradish sauce comes from chef Anne Willan. It pairs well with any number of our steak dinner recipes.
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.
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
This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Author: Martha Stewart
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
This delicious custard-like dessert is a specialty from Bordeaux, France. You'll need 25 fluted dessert (cannele) molds.
Author: AnneFrancoise
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
Author: Martha Stewart
Author: Martha Stewart
Apple pie that makes own crust. Pecans may be used in place of walnuts.
Author: Allrecipes Member
Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to...
Author: CLWEST47
Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to...
Author: CLWEST47
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
Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to...
Author: CLWEST47
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