French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Bake Summer Remove all Source Saveur (23) Orangette (3) Cannelle Vanille (2) Design Sponge (2) Smitten Kitchen (2) Show all... Chefs Gone Wild (1) Cooking with Amy (1) David Lebovitz (1) Leite's Culinaria (1) Simply Recipes (1) Stacey Snacks (1) Swirl and Scramble (1) Tartelette (1) Difficulty Easy (26) Medium (11) Main Ingredient Fruit (19) Vegetables (13) Eggs (6) Fish (4) Nuts (4) Show all... Cheese (3) Chicken (2) Chocolate (2) Duck (2) Pork (2) Beef (1) Bread (1) Shellfish (1) Course Dessert (24) Main Course (9) Appetizers (6) Side Dish (4) Breakfast/Brunch (2) Show all... Bread (1) Salad (1) Occasion Backyard BBQ (1) Cocktail Party (1) Thanksgiving (1) Topic Recipe (40) 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:Summer"; var omni_prop8 = "Cuisine:French,Technique:Bake,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 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 05/22/2012 Crème Brûlée Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling. Issue #148 03/01/2007 Lemon Meringue Tart The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip. Issue #100 12/06/2005 Stuffed Tomatoes and Summer Squash Stuffed vegetables are a classic summer food all over the southeast of France. Issue #86 03/06/2007 Fig Tart with Apricot Sorbet Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture. Issue #76 03/06/2007 Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages. Issue #70 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 03/06/2007 Raspberry Charlotte Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake. Issue #41 10/23/2000 Gooseberry Tart This is the ultimate summer dessert, best made with the first crop of gooseberries. Issue #35 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 03/06/2002 Apple Tart This thin crusted tart makes for a wonderfully light dessert. Issue #30 08/07/2007 Cherry Clafoutis If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill." Issue #27 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 08/31/2007 Panisses These chickpea-flour "fries" are a staple of Niçoise cuisine. Issue #8 08/31/2007 Swiss Chard Pastry Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun. Issue #8 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 01/23/2007 Eggplant Cake This “cake” is a creative way to serve the bitterly delicious eggplant. Issue #2 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 01/19/2007 Artichoke and Mushroom Soufflé No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg. Issue #1 « Previous 1 2 Next »