Listing articles 1 to 15 of 44 articles with tag ‘French cuisine’
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Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!
Lenôtre offers high-end non-professional pastry classes in Paris. Are they worth the time and money? Who attends? What do you actually learn? Read my account of a Brioche and Kugelhopf class at Lenôtre's school on the Champs-Elysées.
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.
Successful Gougères Popular
These bloated crispy cheese balloons are so successful at parties you can't bake them fast enough. See how easy they are to make.
Making Your Own Meringues Popular
Meringue is the most obvious pastry to bake when you have too many egg whites, and yet many home chefs are frightened to try homemade meringues. See how easy they are if you go by the book.
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.
Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.