French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Saveur Roast Winter Remove all Difficulty Medium (9) Easy (5) Hard (3) Main Ingredient Vegetables (8) Pork (5) Beef (4) Chicken (4) Duck (4) Show all... Game (2) Turkey (2) Bread (1) Lamb (1) Potato (1) Shellfish (1) Course Main Course (13) Appetizers (2) Soups & Stews (2) Condiments and Sauces (1) Occasion Christmas (2) Thanksgiving (2) Easter (1) Topic Recipe (17) 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 = "Season:Winter"; var omni_prop8 = "Cuisine:French,Source:Saveur,Technique:Roast,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 03/10/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 11/10/2008 Homemade Demi-Glace This rich, concentrated sauce is well worth the time it takes to make it. Issue #116 10/10/2008 Turkey Confit Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent. Issue #115 10/05/2007 Roasted Oysters with White Wine Use an entre-deux-mers or other dry white wine for this dish. Issue #77 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 Terrine Connaught This opulent terrine is a five-day project. Issue #50 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 10/25/2007 Salted Pork with Potatoes A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau. Issue #41 03/14/2002 Roasted Duck with Cider and Turnips This is an adaptation of a recipe for duck with sweet potatoes in cider sauce. Issue #21 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 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 08/08/2007 Roast Duck with Orange Sauce This is our take on the classic duck à l’orange. Issue #14 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 09/06/2007 Hudson Valley Foie Gras and Roasted Corn Soup This rich soup, full of flavor, is topped with a foie gras mousse. Issue #9 01/22/2007 Pork Loin with Apples, Cider, and Calvados The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine. Issue #2 12/15/2010 Easy Provençal Lamb All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Does Not Apply