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French

  • Recipe

    Crispy Roasted Potatoes With Garlic and Thyme

    This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into…

  • Recipe

    Ham and Cheese Puff Pastries

    Accompanied by a simple green salad, these luscious turnovers make a quick and delicious meal. For a vegetarian version, swap the ham for 2 cups of steamed, chopped broccoli.

  • Recipe

    The Boulevardier

    I fell for the Boulevardier while working at Whiskey Bear bar in Lexington. It’s a thinker’s cocktail and a delightful sipper. For a less bitter and more approachable drink, I…

  • Recipe

    Niçoise-Style Sardines and Baby Artichokes

    Fresh sardines are perfect in this modern spin on the traditional niçoise. From a sustainability standpoint, Pacific sardines are a good seafood choice. (If you can’t find them locally, Spanish…

  • Recipe

    Brunch Galette with Spring Greens, Herbs, and Feta

    A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh…

  • Recipe

    Violet Lady Cocktail

    This striking cocktail gets its color from crème de violette and a creamy boost from an egg white shaken into the mix. The subtle, sweet perfume of violet is a…

  • Moveable Feast

    Black Bass with Artichokes à la Barigoule

    Fresh artichokes braised in a fragrant broth of wine, stock, and olive oil are a traditional Provençal dish called barigoule. Teamed with black bass, it makes for a flavorful and…

  • Recipe

    Red-Wine Poached Pears with Chocolate Sauce

    This recipe is great on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. You may have leftover chocolate-wine…

  • Recipe

    Oysters with Blood-Orange Mignonette and Tajín

    Classic oysters on the half shell are given an update here,  bathed in a mignonette flavored with blood orange and then sprinkled with zingy Tajín. You can ask your seafood…

  • Magazine

    How to Make a Champ de Noël

    Impress family and friends with this modern twist on a classic bûche de Noël

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