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French Recipes

Pears Poached in White Wine
A Fall and Winter Classic
 • 
Edward Behr
6
Cheese Sauce, Stodgy and Unstodgy
What about Sauce Mornay?
 • 
Edward Behr
Another Way to Eat Strawberries and Cream
Crème Bavaroise with Basil, Black Pepper, Voatsiperifery, or Vanilla
 • 
Edward Behr
6
Cabbage Gratin
[Read the article “A Gratin Dish.”]
 • 
Edward Behr
Kugelhopf
A Classic Regional Brioche
 • 
Edward Behr
Chou Farci, Sauce Tomate (Stuffed Cabbage with Tomato Sauce)
By Edward Behr and James MacGuire
 • 
The Art of Eating
Ratatouille
Ratatouille, especially when it’s made with overgrown flavorless zucchini, can be so obviously low-labor, low-cost — quick at home and an economy item…
 • 
Edward Behr
Fricassée de Poulet au Vinaigre de Framboise (Chicken with Raspberry Vinegar)
Poulet au vinaigre may be traditional, but it’s scarce and perhaps nonexistent in French cookbooks published before the 1970s, when it was taken up by…
 • 
Edward Behr
Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms)
The French word fricassée, probably from the words for “fry” and “break,” is in modern times often a dish of chicken cut up, or “broken,” into pieces…
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Edward Behr
Poulet au Vin Jaune et aux Morilles (Chicken with Cream, Morels, and Vin Jaune)
Chicken, cream, morels, and vin jaune form one of the great flavor combinations.
 • 
Edward Behr
La Coupetado (Prune and Raisin Bread Pudding)
This bread pudding from the department of Lozère in southern France, historically one of the poorest departments in the country and still the least…
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Edward Behr
Périgord Honey-Walnut Cake
Most, possibly all the honey-and-walnut or -hazelnut cake recipes linked to Périgord, including the mutations online, descend from the hazelnut one in…
 • 
Edward Behr
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