Oysters with Festive Mignonette

Rose-Water Madeleines

Madeleines, miniature French sponge cakes, are made in special scallop-shell-shaped pans. These are enhanced with rose water and sprinkled with pale-pink… more »

Coq Au Vin

Serve this stew over cooked rice, barley, or quinoa.

Cornish Hens with Forty Cloves of Garlic

Garlic and herbs tucked under the skin give the hens additional flavor.

Wild Mushroom Pate

The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast-points made from thin-sliced white sandwich… more »

Grilled Leeks Vinaigrette

You can save the dark-green ends of the leeks for making stock.

Chicken Roll-Ups With Goat Cheese And Arugula

Lemon-Parsley Gougeres