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French Recipes

Nobody Likes Prunes
Which Is Not Really True
 • 
Edward Behr
2
Braised Red Cabbage with Apples and Chestnuts
Sweet, Tart, and Bright
 • 
Edward Behr
4
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
The Old Recipes Made Each Vegetable More Distinct
 • 
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…
 • 
Edward Behr
Pruneaux à l’Aigre-Doux (Sweet-and-Sour Prunes)
For Pâté de Campagne
 • 
Edward Behr
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