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recipes

Shrimp in Ginger Butter Sauce

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.
September 2008
recipes

Crème Brûlée Tart

In this sunny interpretation of a French classics, crème brûlée is served in a flaky shell.
October 2008
recipes

New Coq au Vin (Braised Chicken with Celery and Garlic)

Celery contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.
September 2008
recipes

Steak with Lemongrass-Peppercorn Sauce

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.
September 2008
recipes

Asian noodles with barbecued duck confit

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China.
September 2008
recipes

Espresso-Blackberry Macarons

We loved the surprising combination of blackberry and espresso. Each one really seems to deepen the flavor of the other.
September 2008
recipes

Chocolate Earl Grey Macarons

They’re an untraditional pair, but Earl Grey’s subtle citrus notes really enliven the deep flavor of chocolate.
September 2008
recipes

Grapefruit Macarons

High-quality grapefruit marmalade is a handy shortcut for the gooey filling in these macarons.
September 2008
recipes

Country Pâté with Mango and Pineapple Chutney

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.
September 2008

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