Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue...
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
This recipe is most often associated with the French city of Tours, near which, it is said, the biggest and best cardoons are grown.
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Though purists prefer a different stuffing for each vegetable, this one is good for all.