|
850
results
|
||
|
Narrow Results
You've Selected:
|
03/24/2013
This New Orleans cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
Issue #155
03/24/2013
The recipe for this New Orleans cocktail, named for the French Quarter, or Vieux Carré, comes from the Hotel Monteleone's rotating Carousel Bar.
Issue #155
03/13/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/17/2013
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Issue #154
02/20/2013
Pickled peppercorns, with their distinct notes of salt, acid, and warm spice, are perfect for any dish that begs for a piquant tang, whether it's a French beurre blanc sauce or a rich Thai curry.
Issue #153
02/12/2013
Chef Justin Girouard of The French Press honors Cajun cooking with vibrant, classic dishes made uniquely his own.
Issue #153
02/11/2013
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
02/06/2013
Like many of the world's great foods, tarte flambée started out as a working-class dish—in this case a flatbread cooked in wood-fired ovens by farmers in Alsace. One of our favorite chefs from that French region, Gabriel Kreuther, serves a spectacular version in the Bar Room of the Modern in Manhattan.
Issue #153
02/04/2013
Brie Fermier, from Ferme de Jouvence (Farm of Rejuvenation), a small dairy near Versailles, France, is everything brie was meant to be: It has an assertive mushroomy flavor, with notes of garlic and hay, and a luscious and silken body.
Issue #153
02/01/2013
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
Issue #153
01/24/2013
Bordeaux Deals Ceil Miller Bouchet
Bordeaux's two most recent vintages—2009 and 2010—hit the weather jackpot: Sunny days, cool nights, and rain at just the right times helped ensure excellence—and lots of affordable wine.tk
Issue #153
01/09/2013
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
12/22/2012
One of the juiciest roast chickens we've ever eaten is served at La Mangeoire, a low-key French bistro on Manhattan's Upper East Side.
Issue #153
12/15/2012
In this recipe by chef Christian Delouvrier of Manhattan's La Mangeoire restaurant, the secret to a perfectly moist bird with bronze, crisp skin is a basting of an umamirich mixture of soy sauce and butter.
Issue #153
12/15/2012
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
03/22/2013
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Issue #151
11/27/2012
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.
Issue #151
11/08/2012
Until recently, the jams of the Alsatian pastry chef Christine Ferber were effectively impossible to procure in the United States.
Issue #151
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
