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

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Narrow Results You've Selected: Vegetables Fall Medium Marinate Remove all Source Saveur (9) Houseboat Eats (1) Course Main Course (6) Appetizers (2) Salad (2) Side Dish (1) Cuisine French (3) American (1) Cajun/Creole (1) Central/South American (1) Chinese (1) Show all... Greek (1) Italian (1) Mediterranean (1) Topic Recipe (10) 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 = "Technique:Marinate"; var omni_prop8 = "Main Ingredient:Vegetables,Season:Fall,Difficulty:Medium,Technique:Marinate"; var omni_pageName="saveur:"+omni_prop12; 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 12/05/2005 Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Issue #75 12/05/2005 Potted Foie Gras with Black Truffles The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles. Issue #75 11/17/2005 Oxtail Tatin Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish. Issue #73 10/20/2005 Cardoon Salad with Marinated Anchovies Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February. Issue #69 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 10/17/2000 Fish Baked with Dried Okra Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it. Issue #43 10/23/2000 Rolled Stuffed Flank Steak Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas. Issue #35 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 01/23/2010 Herb-Rubbed Duck with Cherry Sage Sauce Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue... Does Not Apply Source: Houseboat Eats