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How-To

French Bistro-Style Cooking

Fine Cooking Issue 70
Photo: Scott Phillips
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French bistro-style cooking makes an easy transition from restaurant to home kitchen—with a few shortcuts. For example, while traditional French cuisine often relies heavily on long-cooking stocks, you can save time by replacing them with low-salt canned broth. And while traditional French sauces are usually strained, I skip that step here to keep the cooking time to a minimum. For great flavor, these recipes all use simple ingredients like fresh butter, shallots, fresh herbs, garlic, and wine, which are staples of French cuisine and readily available in local markets.

Seared Tuna with Citrus, Tomato & Olive Sauce 
Duck Breast & Orange Salad
Sautéed Lamb Chops with Herbes de Province 
Lemony Sole with Capers & Croutons in Brown Butter Sauce 
Chicken with Mustard-Fennel Crust 
Pork Tenderloin with Apples 

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