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06/11/2012
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Issue #148
09/19/2012
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
Issue #136
03/20/2011
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.
Issue #136
04/29/2011
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Issue #129
09/12/2011
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
Issue #126
03/29/2013
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
Issue #125
12/18/2009
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Issue #123
07/13/2009
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
Issue #122
08/23/2007
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Issue #105
10/30/2007
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
11/02/2000
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
Issue #39
03/01/2007
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
Issue #33
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
04/30/2008
This rendition of the French classic is bursting with fresh morels.
Issue #19
05/03/2013
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
Does Not Apply
12/20/2011
This simple yet indulgent menu for Christmas morning is easy to prepare in about half an hour.
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12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
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02/03/2011
Known for its irresistibly crunchy crust and sparse crumb, this bread is the ideal po'boy canvas, or cut it into quarters and serve with crab maison.
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07/03/2010
This strawberry, blueberry, and coconut tart from Leite’s Culinaria makes a festive and flavorful Fourth of July dessert.
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Source: Leite's Culinaria
06/16/2010
Large elephant ears are a staple at state fairs, but they’re also surprisingly easy to make at home. Simply Recipe’s elephant ears are elegant, flaky, and sure to impress.
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Source: Simply Recipes
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