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This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Sweet, translucent roasted onions marry beautifully with the bechamel and Gorgonzola in this rich casserole.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
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.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue...
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance.
A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
The key to the dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato—that it takes vigorous and constant stirring to keep them smooth and silky.
This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.