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Narrow Results You've Selected: Easy French Saute Remove all Source Saveur (39) Farmgirl Fare (2) Bitten (1) Chez Christine (1) Chocolate and Zucchini (1) Show all... Clove Garden (1) Culinary Concoctions by Peabody (1) Domestic Goddess (1) Eat Blog Sleep (1) Epicurious (1) Gastronomer's Guide (1) La Fuji Mama (1) La Tartine Gourmande (1) My Recipes (1) Nourished Kitchen (1) Oh Hey Great! (1) Panini Happy (1) Playing House (1) Real Simple (1) Recipe Zaar (1) Reluctant Gourmet (1) Running With Tweezers (1) Technicolor Kitchen (1) planetgreen.discovery.com (1) Main Ingredient Vegetables (29) Cheese (10) Eggs (8) Fish (8) Beef (7) Show all... Fruit (7) Pork (7) Shellfish (5) Nuts (4) Potato (4) Lamb (3) Pasta (3) Tomato (3) Beans (2) Bread (1) Chicken (1) Duck (1) Game (1) Shrimp (1) Wine (1) Course Main Course (27) Side Dish (13) Appetizers (11) Soups & Stews (9) Salad (7) Show all... Breakfast/Brunch (4) Dessert (2) Sandwich (2) Bread (1) Condiments and Sauces (1) Season Winter (21) Fall (20) Spring (9) Summer (8) Occasion Christmas (4) Cocktail Party (3) Thanksgiving (3) Easter (2) Topic Recipe (63) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Difficulty:Easy,Cuisine:French,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 10/20/2000 Lamb with Olives Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors. Issue #34 03/08/2007 Filet of Beef with Marcillac Wine Sauce This preparation is from Laguiole, France, the mountain town known for its superlative steak knives. Issue #32 10/25/2011 Pumpkin Soup in a Pumpkin This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. Issue #30 03/06/2002 Gougères These irresistable French "cheese puffs" are the perfect hors d' oeuvre. Issue #30 03/08/2002 Haricots Verts and Snow Peas Sautéed in Butter This dish is best made with young fresh vegetables. Issue #29 03/14/2002 Sole with Cider Sauce A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine. Issue #21 03/14/2002 Garlic Custard with Chanterelles and Parsley Sauce Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only. Issue #20 03/06/2007 Chanterelle Salad Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad. Issue #19 03/18/2002 Linguine with Walnuts and Swiss Chard Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne. Issue #19 05/18/2007 Steak au Poivre This dish is said to have originated in the 19th century in the bistros of Normandy. Issue #17 11/15/2007 Cèpe Fricassee with Truffles This recipe combines two delicious specialties found in cahors–cèpes and black truffles. Issue #15 04/02/2002 Stewed Snails with Mushrooms When they’re available, substitute chanterelles, cèpes, or hedgehogs for the mushrooms suggested in this recipe. Issue #12 09/06/2007 Mushroom Omelette This dish is not only appealing to the eye, it's delicious to the taste buds. Issue #9 02/15/2007 Crab Salad with Two Celeries The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. Issue #6 02/13/2007 Rabbit Cooked with Dijon Mustard Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe. Issue #5 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 05/06/2011 Apple and Brie Omelette Sweet, crisp apple and slightly sour brie cheese are an irresistable pair, particularly in a thin, crepe-like omelette. Does Not Apply 12/17/2010 Pan-Crisped Deviled Eggs on French Lettuces Pan-Crisped Deviled Eggs on French Lettuces Does Not Apply 08/27/2010 Sole Meunière Nourished Kitchen shares a recipe for sole meunière, breaded fish dripping with butter and lemon—and easily prepared in less than 15 minutes. Continue... Does Not Apply Source: Nourished Kitchen 03/31/2010 Pasta Salad Niçoise The phrase pasta salad often conjures unpleasant thoughts of mayonnaise-laden picnic fare, but this elegant version, from the blog the Gastronomer’s Guide, might change your mind. Continue... Does Not Apply Source: Gastronomer's Guide « Previous 1 2 3 4 Next »