Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Tomato French Medium Remove all Source Saveur (8) Use Real Butter (1) Course Soups & Stews (5) Main Course (3) Salad (1) Side Dish (1) Season Summer (3) Winter (2) Fall (1) Spring (1) Technique Saute (3) Stew (3) Roast (2) Slow Cook (2) Bake (1) Show all... Poach (1) Topic Recipe (9) 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 = "Difficulty:Medium"; var omni_prop8 = "Main Ingredient:Tomato,Cuisine:French,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 10/05/2005 Warm Lobster Salad with Lemongrass Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces. Issue #67 10/20/2000 Corsican-Style Kid Baby goat, or kid, is the best type of meat for this dish. Issue #34 08/13/2007 Burgundian Beef Stock Beef stock is the classic building block of many signature Burgundian recipes. Issue #30 08/13/2007 Brown Veal Stock Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews. Issue #20 08/08/2007 Bouillabaisse The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock. Issue #14 09/11/2007 Lobster with Shallots, Tomatoes, and Cayenne This is Brittany's most famous seafood dish—every Breton chef has a favorite version. Issue #10 08/31/2007 Niçoise-Style Stuffed Vegetables Though purists prefer a different stuffing for each vegetable, this one is good for all. Issue #8 08/31/2007 Tripe Stew Niçoise-Style This is a favorite stew among the locals in Nice, France. Issue #8 10/27/2008 Bouillabaisse This traditional seafood stew is great with warm, crusty bread and wine. Does Not Apply Source: Use Real Butter