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Saveur (6)
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08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
10/13/2005
Potatoes Baked in Milk and Cream
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Issue #68
10/29/2007
Quiche Lorraine
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.
Issue #36
04/26/2011
White Asparagus with Olive Oil Sabayon
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Issue #20
03/30/2008
Fava Bean Soup
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
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