This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also...
Author: Martha Stewart
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Author: Martha Stewart
This recipe for horseradish sauce comes from chef Anne Willan. It pairs well with any number of our steak dinner recipes.
Author: Martha Stewart
Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try:...
Author: Martha Stewart
Author: Martha Stewart
Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.
Author: Martha Stewart
Author: Martha Stewart
Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette,...
Author: Martha Stewart
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his...
Author: Martha Stewart
Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.
Author: Martha Stewart
Author: Martha Stewart
Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often...
Author: Martha Stewart
This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing.Also Try: Roquefort Vinaigrette,...
Author: Martha Stewart
This delicious custard-like dessert is a specialty from Bordeaux, France. You'll need 25 fluted dessert (cannele) molds.
Author: AnneFrancoise
Use this recipe to make our Sour Cherry Slab Pie.
Author: Martha Stewart
This quintessential macaron recipe (not macaroon) came about after much trial and error. I am a baker's apprentice and the baker and I finally perfected...
Author: Liz
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Author: Martha Stewart
Author: Martha Stewart
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Author: Martha Stewart
Use this recipe to accompany our Cranberry Semolina Pudding.
Author: Martha Stewart
A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful...
Author: Andy Toh
Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum...
Author: Martha Stewart
This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Author: Martha Stewart
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.
Author: Martha Stewart
This basic hollandaise from chef Michel Roux's "Sauces" cookbook is a rich and creamy topping for classic breakfast dishes like eggs Benedict.Also Try:Hollandaise...
Author: Martha Stewart
A modern and light version of the traditional French Blanquette. Serve with rice.
Author: elegantcooking
Lean version of traditional French stew. Serve over wide noodles.
Author: KIMVANCE
A nice light chocolate frosting that has the appearance of silk.
Author: Ginger
This recipe for pate brisee, courtesy of chef Michel Roux, is used to make his Cherry Tomato Tart.
Author: Martha Stewart
A nice light chocolate frosting that has the appearance of silk.
Author: Ginger
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like...
Author: Diana71
Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.
Author: Martha Stewart
'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks!...
Author: Behr
Pureed mango teams with orange and lime juices to make a refreshing slushy drink.
Author: Joanna
These cookies are made on a gallette iron. It is similar to a pizzelle iron, or a krumkake iron. Cookies can be eaten flat, or rolled into tubes or cones...
Author: Ann
A nice light chocolate frosting that has the appearance of silk.
Author: Ginger
Stuffed tomatoes is a popular cold-weather recipe in northern and eastern France. Traditionally, pork or a combination of pork and beef is used, but due...
Author: SISTADISCO
Serve Dorie Greenspan's delectable creme anglaise with her Caramel-Topped Semolina Cake from her book "Around My French Table."
Author: Martha Stewart
A nice light chocolate frosting that has the appearance of silk.
Author: Ginger
The lamb in this dish is succulent and extremely tasty. Lamb is roasted to perfection with flageolet beans. Serve with rosemary potatoes, if desired. This...
Author: Bibus
Author: Martha Stewart
This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue...
Author: Ryan Nomura
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like...
Author: Diana71