French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Bake Main Course Remove all Source Saveur (32) Smitten Kitchen (2) All Recipes (1) Boston (1) Culinary in the Country (1) Show all... Hollow Legs (1) New York Times (1) Orangette (1) Robert Sinskey (1) Stacey Snacks (1) Difficulty Medium (21) Easy (14) Hard (3) Main Ingredient Vegetables (20) Fish (10) Pork (8) Cheese (7) Chicken (6) Show all... Duck (6) Eggs (6) Beef (5) Fruit (2) Potato (2) Beans (1) Bread (1) Game (1) Nuts (1) Pasta (1) Shellfish (1) Turkey (1) Season Winter (20) Fall (18) Summer (9) Spring (7) Occasion Easter (2) Thanksgiving (1) Topic Recipe (42) 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 = "Course:Main Course"; var omni_prop8 = "Cuisine:French,Technique:Bake,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 10/17/2012 Quiche Lorraine Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike. Issue #150 07/06/2012 Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes) Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices. Issue #148 06/15/2012 Poisson en Papillote (Red Snapper Baked in Packets) This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. Issue #148 04/18/2012 Pasta Incu Bietulle (Swiss Chard Cannelloni) Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce. Issue #147 10/07/2010 Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes) We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings. Issue #133 10/06/2010 Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles) 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. Issue #133 10/06/2010 Joues de Boeuf Confites (Braised Beef Cheeks) At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender. Issue #133 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 10/10/2008 Auvergne-Style Meat Loaf This dense, savory meat loaf, usually a main course, is studded with sweet prunes. Issue #115 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 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 05/31/2007 Salmon and Whiting Terrine Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste. Issue #103 03/26/2010 Chicken Divan In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue... Issue #98 12/15/2005 Shredded Beef with Mashed Potatoes This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa). Issue #79 12/02/2005 Panbroiled Sirloin Steak The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter. Issue #75 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 09/03/2002 Lobster Soufflé with Sauce Nantua Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.” Issue #50 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 10/30/2007 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. 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