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French - Page 3 of 59

  • Recipe

    Cardamom-Peach Galette with Toasted Hazelnuts

    The distinctive herby, citrusy flavor of cardamom pairs beautifully with ripe peaches. A honey glaze and a sprinkling of chopped nuts make the galette feel even more special. Serve it…

  • Recipe

    Tomato, Melted Leek, and Blue Cheese Galette

    Peak-of-the-season tomatoes are the key to making this galette outstanding. I like to cut them in different ways—some sliced, some quartered—both for looks and texture. Delicious for lunch, it’s also…

  • Recipe

    Corn, Chard, and Ricotta Galette

    Creamy ricotta pulls the flavors of sweet corn, earthy chard, bright mint, and hot chile together in this satisfying savory tart. Serve with a green salad for a terrific lunch…

  • Recipe

    Plum, Ginger, and Poppy Seed Galette

    A double dose of ginger—ground and candied—adds fragrant warmth to this sweet, juicy tart. Poppyseeds in the crust add a hint of crunch as well as toasty goodness.

  • Recipe

    Salade Niçoise

    There’s really no room for inferior ingredients to hide in this salad, so use the best produce and canned tuna you can find; I especially like ventresca-style tuna, which tastes…

  • Recipe

    Grilled Flap Steak and Asparagus with Béarnaise Butter

    A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.

  • Recipe

    Honey-Vanilla Greek Yogurt Mousse with Sticky Balsamic Berries

    A quick balsamic and black pepper glaze underpins the season’s most colorful fruits in this cool dessert. You’ll need a few hours to strain the yogurt and a few more…

  • Recipe

    Shallot & Herb Aïoli

    This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as…

  • Recipe

    Poached Leeks with Capers and Mustard Vinaigrette

    This classic but quick French side dish gives leeks, often thought of as a supporting player, their own star turn. Serve with roast chicken or fish.

  • Recipe

    Spring Vegetable Ragoût

    Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…