French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Saveur Vegetables Slow Cook Remove all Difficulty Easy (11) Medium (8) Hard (2) Course Soups & Stews (9) Main Course (6) Appetizers (4) Condiments and Sauces (2) Side Dish (2) Show all... Bread (1) Salad (1) Season Winter (13) Fall (11) Spring (4) Summer (3) Occasion Cocktail Party (2) Easter (2) Topic Recipe (21) 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:Slow Cook"; var omni_prop8 = "Cuisine:French,Source:Saveur,Main Ingredient:Vegetables,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 09/06/2012 Blanquette de Veau (Veal in Cream Sauce) This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue. Issue #150 11/23/2010 Pissaladières (Onion and Anchovy Tarts) Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Issue #134 03/28/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 11/11/2009 Ham and Parsley Terrine This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch. Issue #125 04/02/2007 Confit d’Oignons au Cidre (Cider-Spiked Onion Confit) This condiment pairs beautifully with buckwheat crêpes. Issue #101 12/15/2005 Vichyssoise Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel. Issue #79 12/05/2005 Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Issue #75 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 09/03/2002 Jellied Consommé with Spring Vegetables The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter. Issue #50 10/20/2000 Corsican-Style Soup The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans. 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 04/13/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 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 08/13/2007 Lobster Stock Eat lots of lobster; you'll need their shells for this stock. Issue #20 08/13/2007 Demi-Glace A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole. Issue #20 02/13/2007 Brown Chicken Stock This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times. Issue #20 08/31/2007 Tripe Stew Niçoise-Style This is a favorite stew among the locals in Nice, France. Issue #8 01/23/2007 White Wine Soup Warm and inviting, this soup is French mountain cooking at its purest. Issue #4 01/23/2007 Fondue Savoyarde with Mushrooms This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms. Issue #4 01/23/2007 Potée This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire. Issue #4 « Previous 1 2 Next »