French Recipes

NYT Cooking

Dec 14, 1988

Chocolate Charlotte With English Cream

NYT Cooking

Dec 14, 1988

English Cream With Dark Rum

NYT Cooking

Jul 13, 1988

Aligot

NYT Cooking

May 4, 1988

Spring Quiche

NYT Cooking

Mar 9, 1988

Boeuf Braise au Beaujolais (Beef braised in Beaujolais)

NYT Cooking

Mar 9, 1988

Pruneaux au Beaujolais (Prunes in Beaujolais)

NYT Cooking

Mar 9, 1988

Lotte au Poivre

NYT Cooking

Mar 9, 1988

Sorbet aux Pommes Verte (Green apple sorbet)

NYT Cooking

Feb 7, 1988

Braised Beef Brisket

NYT Cooking

Jan 20, 1988

Grilled Langoustines With Vegetable Vinaigrette

NYT Cooking

Jan 20, 1988

Scallops With Salad Greens

NYT Cooking

Jan 20, 1988

Ravioli With Foie Gras and Truffles

NYT Cooking

Jan 20, 1988

Mascarpone Sherbet

NYT Cooking

Dec 16, 1987

Buche de Noel

NYT Cooking

Nov 8, 1987

Provencal Pumpkin From Claudia Roden

NYT Cooking

Oct 18, 1987

Baked Apples With Calvados

NYT Cooking

Jul 19, 1987

Moules Marinières

NYT Cooking

May 20, 1987

Terrine of Rabbit in Aspic

NYT Cooking

Apr 1, 1987

Classic Pralines

NYT Cooking

Nov 3, 1985

Classic Hollandaise Sauce

Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a “mother sauce,” one of the five classic French sauces that provide the base for so many others. Master it and you’ve added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.

NYT Cooking

Aug 31, 1983

Blender Mayonnaise

NYT Cooking

Mar 9, 1983

Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge)

NYT Cooking

Mar 7, 1982

Chocolate Mousse Pie

NYT Cooking

Feb 28, 1982

Chicken Fricassee With Vermouth

This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.