123
results
Narrow Results
You've Selected:
Summer
Recipe
French
Source
Saveur (96)
Cannelle Vanille (3)
Orangette (3)
David Lebovitz (2)
Design Sponge (2)
Difficulty
Easy (83)
Medium (29)
Hard (3)
Main Ingredient
Vegetables (42)
Fruit (34)
Eggs (20)
Fish (19)
Shellfish (18)
Course
Dessert (37)
Main Course (32)
Appetizers (25)
Salad (13)
Side Dish (9)
Occasion
Backyard BBQ (6)
Cocktail Party (5)
Birthday (4)
Easter (4)
Christmas (2)
Technique
Bake (40)
Saute (15)
No Cook (14)
Chill (12)
Poach (10)

Advertisement
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
03/06/2007
Raspberry Charlotte
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
Issue #41
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
02/27/2002
Lobster Ravioli in Light Coral Cream
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins.
Issue #40
10/24/2000
Chilled Tomato Consommé
To subtly change the flavor of this consommé, you can add lemon or lime zest, or use different combinations of herbs.
Issue #36
10/23/2000
Pan-Grilled Scallops with Bay Leaves
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Issue #35
10/23/2000
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Issue #35
10/23/2000
Gooseberry Tart
This is the ultimate summer dessert, best made with the first crop of gooseberries.
Issue #35
10/20/2000
Roasted Whole Fish with Herbs
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
Issue #34
10/20/2000
Corsican-Style Kid
Baby goat, or kid, is the best type of meat for this dish.
Issue #34
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/06/2002
Apple Tart
This thin crusted tart makes for a wonderfully light dessert.
Issue #30
08/07/2007
Cherry Clafoutis
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill."
Issue #27
03/14/2002
Stuffed Squid with Lobster Sauce
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Issue #20
03/06/2007
Chanterelle Salad
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Issue #19
03/20/2002
Stuffed Scallops Provençal-Style
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Issue #17
08/08/2007
Quince Paste
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.
Issue #14
08/08/2007
Mixed Fruit Preserves
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
Issue #14
08/08/2007
Roast Duck with Orange Sauce
This is our take on the classic duck à l’orange.
Issue #14
04/02/2002
Crème Anglaise
Keep an eye on this delicate custard sauce: It cooks very quickly.
Issue #12
« Previous 1 2 3 4 5 . . .7 Next »