9
results
Narrow Results
You've Selected:
Quick & Easy
Source
Saveur (8)
Feelgood Eats (1)
Difficulty
Easy (9)
Main Ingredient
Fish (3)
Vegetables (3)
Bread (2)
Cheese (2)
Eggs (2)
Course
Main Course (4)
Appetizers (2)
Sandwich (2)
Breakfast/Brunch (1)
Condiments and Sauces (1)
Season
Fall (1)
Spring (1)
Summer (1)
Occasion
Cocktail Party (2)
Christmas (1)
Technique
No Cook (4)
Fry (3)
Bake (1)
Topic
Recipe (9)

Advertisement
10/29/2012
Pan Bagnat (Provençal Tuna Sandwich)
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
09/11/2012
Sole Meunière
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
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
05/20/2012
Tapenade Noir à la Figue (Olive Spread with Figs)
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
12/11/2012
Virginia Ham and White Cheddar Croquettes
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
Does Not Apply
12/10/2012
Grated Potato and Cheese Omelette
This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, makes a satisfying, affordable dinner when accompanied with a green salad and a glass of wine.
Does Not Apply
11/19/2012
Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather.
Does Not Apply
09/08/2012
Radish and Butter Sandwich
It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
Does Not Apply
04/13/2010
Monte Cristo Sandwich
In contrast to a croque monsieur and a croque madame, which are made with plain bread, a Monte Cristo uses two slices of French toast to sandwich turkey, ham, and cheddar. Continue...
Does Not Apply
Source: Feelgood Eats