At Home with the French Classics
Sample Recipes from At Home with the French Classics
The repertoire of classic French recipes abounds in cold lobster presentations, most often made with a mayonnaise-based sauce. This recip...
Baked Red Snapper in a Mediterranean Tomato Sauce
This low-calorie version of a Mediterranean-style fish dish (named for my wife, Susan) is actually a combination of two classic snapper p...
Poached Salmon Fillets with Butter Sauce
Poaching small fish or fish fillets is a quick technique used in French retardates. Although classically such a dish would be made by poa...
Beurre blanc nantais, now known as beurre blanc, is a velvety white butter sauce, traditionally made from a reduction of vinegar and shal...
This is a variation of legendary chef Fernand Point’s famous recipe, poulet au vinaigre. When I first tasted this dish, I was surpr...
I encourage you to make stocks in order to use them to make meat glaze. Glace de viande (meat glaze) is homemade beef stock that has been...