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French

  • Recipe

    Bresse-Style Poached and Roasted Turkey

    This unusual method, shared with us by d'Artagnan founder and CEO Ariane Daguin, will have you rethinking how you cook your bird. The process of poaching the turkey in a…

  • Recipe

    Double Boiler Scrambled Eggs with Crème Fraîche

    Slowly cooking scrambled eggs in a bowl set above gently simmering water requires time and a bit of stirring, but you’ll be rewarded for your patience with a sumptuously creamy…

  • Recipe

    Poached Duck Eggs with Asparagus Vinaigrette

    The rich, runny yolks of poached duck eggs become part of this elegant bistro-inspired salad dressing. Salty pancetta, caramelized shallot, and nutty sherry vinegar add a salty-tart counterpoint.

  • Recipe

    Celery Root Salad with Celery, Flat-Leaf Parsley, and Capers

    Celery root has a long history in European cooking. The French turned it into a classic bistro salad—céleri en rémoulade—and this salad is a play on those flavors and textures,…

  • Recipe

    Endive, Walnut, and Blue Cheese Salad with Port Vinaigrette

    The velvety port and vanilla bean-poached pears become transcendent accompanied with the crisp, slightly bitter endive and astringent blue cheese. This recipe makes an elegant starter that can easily be…

  • Recipe

    Slow Cooker Farmers’ Market Ratatouille

    Ratatouille is one of those dishes that gets tastier as it sits. I often make this the night before I plan to serve it and let the flavors meld as…

  • Recipe

    Herbed Red Potato, Zucchini, Tomato, and Bean Sheet-Pan Gratin

    Spreading out this gratin on a sheet pan allows for quicker baking (and more crispy bits). It is an ideal shortcut for a weeknight meal.

  • 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…

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