French
Porcini Mushroom Tartlets
Most of this recipe by Jean-Georges Vongerichten can be prepared up to one day ahead of time.
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Double-Baked Cheese Soufflé with Parmesan Cream
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Choucroute Garnie
阿尔萨斯(Alsace)的家庭通常在冬季吃choucroute garnie,因为它是如此丰盛,充满菜。雅克·佩平(JacquesPépin)改编了食谱以使其更快,更容易 - 例如,用于商店购买的酸菜而不是自制种类,并建议花生油作为鸭子或鹅脂肪的替代品,这可能较低。他总是用番红花搭配两种或三种类型的芥末酱 - 热的dijon,一种颗粒状的粉刷,通常也是龙龙味的芥末。
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猪肉里莱特
里莱特斯(Rillettes)是一种由肉制成的质朴肉饼,它是用自己的脂肪煮的,然后将其切碎并储存在其中的一些脂肪中。作家奥利弗·斯特兰德(Oliver Strand)将猪肉奶油奶油煮熟。该食谱在低火上在炉灶上的准备好。干杏子的快速泡菜是丰富的肉类巧妙的甜食伴奏。
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普罗旺斯鱼汤
Chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod.
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烤鸡肉和草药
For dinner parties, Tio makes a supremely juicy roasted chicken adapted from a recipe by chef Mohammad Islam. Tio often carves this luscious bird at the table with a Japanese Nenox Corian "Sujihiki" chef's knife; he loves its weight and the shape of its Corian handle.
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Poached Eggs with Parmesan and Smoked Salmon Toasts
蘸上酥脆的吐司手指(法国称其为谅解备忘录) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.
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露出松露的法式洋葱汤
This version of the classic French onion soup calls for truffle-infused pecorino cheese (sold in any good cheese shop), which is melted to form a marvelously gooey topping for the oniony broth.
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gnocchi parisienne
These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.
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Lyon-Style Chicken with Vinegar Sauce
当厨师4月布卢姆菲尔德的经典版本of vinegar chicken in Lyon, she wished it was tangier. So, back home, she adds a hefty amount of Banyuls wine vinegar to the sauce. "I love the way the vinegar froths up when you add it to the pan," says Bloomfield, who finishes the chicken in the sauce to infuse it with extra flavor.
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Blanquette de Veau
Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle. To simplify the recipe, omit the sweetbreads and truffle and opt for store-bought vegetable broth—or even salted water—over veal stock.
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Provençal Grilled Lamb
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Classic Pot-au-Feu
For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks leeks and carrots with more marrow bones until everything is deeply flavorful and tender. When serving, you can mix the horseradish with the sour cream to make a tasty garnish.
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Cassoulet with Duck Confit
厨师劳伦斯·乔塞尔(Laurence Jossel)创作了经典的法国炖菜的脱衣舞版本,奶油白豆,甜美的商店购买的鸭子磨牙,烟熏法式大蒜香肠和板培根。让豆子休息过夜会发展出他们的风味。
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开心果金融家
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Soupe au Pistou
Soupe au pistou就像推台的普罗旺斯版;这是一种丰盛的蔬菜汤,由干豆,西葫芦和西红柿,土豆,草药和小面食制成。末尾搅动了开枪。与许多其他汤不同,这种汤是可口的热或室温下的美味。
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bouillabaisse
当凯瑟尔·阿姆斯特朗(Cathal Armstrong)在爱尔兰长大时,他的父亲(旅行社和狂热的厨师)制作了各种西班牙和法国菜yabo电竞投注肴,包括一个很棒的bouillabaisse。现在,阿姆斯特朗(Armstrong)提供了自己的惊人bouillabaisse,里面挤满了虾,贻贝,蛤and和和尚。当他开始在他的餐厅提供这道菜时,最早订购它的顾客之一就是他的母亲,他是从爱尔兰来访的。阿姆斯特朗(Armstrong)报告说,她喜欢它,苦苦地补充说:“为什么不呢?她是我的母亲。”
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炖牛肉酱亚搏电竞
对于许多美国人来说,典型的法国炖菜是boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.
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Summer Blackberry Custards
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Chilled Zucchini Soup with Purslane
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.
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Corn Vichyssoise
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烤尼索斯金枪鱼牛排
Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.
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Mara des Bois Strawberry Napoleons
Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.
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Alsatian Rhubarb Tart
Vongerichten在原始的糕点壳中烘烤原始的大黄,而不是盲烘烤(预击)。但是F&W测试厨房中的厨师发现您只能在对流烤箱中使用Vongerichten的方法。在传统的烤箱中,贝壳没有烘烤。这就是为什么这里的食谱要求在添加大黄之前完全烹饪蛋shell的原因。但是,您可以制作这种甜点,它是不可抗拒的浓郁,奶油和泡沫。