Saveur

A perforated coeur à la crème mold is traditionally used to form the heart shape, though a mesh sieve makes a fine substitute for the mold. Continue...

Unlike a kir, which is made with white wine, a kir royale is topped with sparkling wine.

This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue...

Sauce vierge is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Continue...

Mushrooms lend an earthy flavor and apples give texture to braised pork. Calvados and sour cream makes the braising liquid so delicious that you might want to invest in a couple loaves of bread. Continue...

Legend has it that the original tart tatin, an upside-down apple tart, came from a mistake made by a busy 19th-century cook in the Loire Valley. This recipe comes from Almost A Chef, who shows us how to easily achieve a caramelized pear version of the original recipe.

Bearing a strong resemblance to a rich, dense, gooey brownie, this dessert takes the cake. Continue...

This chive-flecked salmon spread is delicious on top of bread or crackers. Continue...

Apple pie can take sometimes a good deal of time to make, homemade crust and all. In this tarte tatin, you get a caramelized apple flavor and flaky crust with much less effort. Continue...