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No Cook (3) Slow Cook (3) Broil (2) Marinate (2) Fry (1) Roast (1) Steam (1) Stew (1) Topic Recipe (127) 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 = "Cuisine:French"; var omni_prop8 = " Course: Dessert,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 03/14/2002 Almond Cakes with Lavender Honey Ice Cream The three parts of this elegant dessert from the Auberge de Noves—cakes, ice cream, and coulis—can also be served individually. For a simpler presentation, make one 9'' cake instead of four small ones. Issue #20 03/18/2002 Cheesecake with Prunes This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989). Issue #19 02/13/2007 Chocolate Soufflé Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven. Issue #16 03/28/2002 Apricot Soufflé We found this dessert at Cafe Jacqueline on Grant Avenue in San Francisco, where proprietor Jacqueline Margulis specializes in soufflés of all kinds. Issue #13 04/02/2002 La Tarte Bourdaloue The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart. Issue #12 09/11/2007 Apple Pastry This classic Breton dessert is made with either prunes or apples; we prefer the latter. Issue #10 09/11/2007 Breton Butter Cake This traditional dessert is made with tons of sugar and an outrageous amount of butter. Issue #10 08/31/2007 Swiss Chard Pastry Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun. Issue #8 01/23/2007 Wild Berry Tart Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land. Issue #4 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 01/23/2007 Eggplant Cake This “cake” is a creative way to serve the bitterly delicious eggplant. Issue #2 01/22/2007 Baked Apples with Calvados This beautiful dessert is a wonderful way to take advantage of autumn’s bounty. Issue #2 01/19/2007 Floating Islands Cool and creamy, this classic French dessert is both delicious and beautiful. Issue #1 01/19/2007 Brioche Perdu The infusion of orange blossom water adds a uniquely Provençal note to this dessert. Issue #1 01/19/2007 Lavender Honey Ice Cream This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence. Issue #1 02/20/2013 Menu: A French Roast Chicken Dinner A classic roast chicken dinner with simple French-style elegance is a perfect for any occasion around the table. Does Not Apply 12/17/2012 Menu: A French Christmas Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies. Does Not Apply 11/28/2012 Menu: A Classic French Dinner Party For a cold winter night, gather your friends to linger over an elegant meal of buttery-rich, timeless French classics. Does Not Apply 02/13/2012 Coeur à la Crème with Caramelized Strawberries 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... Does Not Apply 08/29/2010 Pistachio Éclairs Café Fernando celebrates being named SAVEUR's "Best Culinary Travel Blog" by making these creamy and colorful pistachio éclairs. Continue... Does Not Apply Source: Cafe Fernando « Previous 1 2 3 4 5 . . .7 Next »