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French - Page 2 of 13

  • Article

    Easy onion soup cleanup

    I love making Molly Stevens's French Onion Soup from issue 47, but I dread the heavy-duty cleaning job required to remove the crusted cheese from my soup crocks. I've started lightly…

  • Recipe

    Potato Salad with Olives, Scallions & Garden Herbs

    This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such…

  • How-To

    How to Make and Use a Roux

    The classic thickener can be dark and flavorful or light and delicate.

  • How-To

    How to French a Rack of Lamb

    Frenching" the rack of lamb—exposing the ribs and trimming away all the meat, fat and sinew between the bones—gives it a neater look.

  • Article

    Buying a Rack of Lamb

    Though a rack of lamb looks best frenched—meaning it’s been trimmed, with much of the meat and fat between the ribs removed—some butchers get a little over-zealous, leaving just the…

  • How-To

    How to French a Rack of Lamb

    Frenching a rack of lamb—that is, removing the meat, fat and membranes that connect the individual rib bones—gives the rack a clean look for an elegant meal, and is a…

  • How-To

    How to Shape a Boule

    Learn how to create the classic round French loaf known as a boule with bread authority Peter Reinhart. Not only is a boule a versatile shape on its own, it's also the…

  • Article

    A Crinkle Cut for Pickles

    Improving the appearance of homemade pickles is easy with the right tool. This simple Crinkle Cutter from Norpro gives cucumbers and other fruits and vegetables a scalloped edge with no…

  • Menu

    Breakfast in Bed

    Start Valentine's Day on a sweet note with a decadent breakfast in bed, starring chocolatey French toast with fresh berries, extra-crisp bacon and a champagne cocktail.

  • Article

    Bread Baking Guide

    Baking recipes, techniques, and tools for novices and experts alike