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12870
apple-charlotte-unmolded-a-hot-or-cold-dessert

Apple Charlotte, Unmolded (A Hot or Cold Dessert)

This extremely good dessert is a thick, rum- and apricot-flavored apple purée piled into a cylindrical mold which has been lined w...

4529
asparagus-with-hazelnut-sauce-and-croutons

Asparagus with Hazelnut Sauce and Croutons

Big fat stalks of asparagus mean spring to me, along with dandelion salad, rhubarb, fresh trout, and strawberries. I like my asparagus th...

12854
bearnaise-sauce

Bearnaise Sauce

For: steaks, boiled or fried fish, broiled chicken, egg dishes, timbales. Bearnaise sauce differs from hollandaise only in taste and stre...

2668
bechamel-sauce

Bechamel Sauce

Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and f...

Comment (1)
4528
beef-stew-in-red-wine-sauce

Beef Stew in Red Wine Sauce

For many Americans, the quintessential French stew is boeuf bourguignonne or beef Burgundy, beef cooked in Burgundy red wine (although it...

Comment (1)
12856
beef-stew-in-red-wine-with-bacon-onions-and-mushrooms

Beef Stew in Red Wine, with Bacon, Onions, and Mushr...

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly...

Comments (4)
12824
blanched-chopped-spinach

Blanched Chopped Spinach

If the spinach is young and tender, the stems are usually removed at the base of the leaf. For more mature spinach, fold the leaf vertic...

12867
braised-rice-and-onions

Braised Rice and Onions

This is a savory mixture of sliced onions, rice, and butter cooked slowly together until they melt into a purée. The natural moist...

Comment (1)
2838
braised-rice-risotto

Braised Rice: Risotto

To give rice more character so that it can stand on its own, sauté the grains briefly in butter, then simmer as usual, but with he...

2672
broiled-butterflied-chicken

Broiled Butterflied Chicken

Rather than broiling a chicken in pieces, which is easy to do but not wildly exciting, and rather than roasting it whole, which takes an ...

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