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

Skip to Primary Content
Skip to Secondary Content

6 results
Narrow Results You've Selected: Fall French Marinate Recipe Remove all Source Saveur (6) Difficulty Medium (5) Hard (1) Main Ingredient Vegetables (4) Duck (2) Beef (1) Chicken (1) Eggs (1) Show all... Lamb (1) Pork (1) Potato (1) Course Main Course (3) Appetizers (2) Dessert (1) Salad (1) Side Dish (1) 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 = "Topic:Recipe"; var omni_prop8 = "Season:Fall,Cuisine:French,Technique:Marinate,Topic:Recipe"; 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 Grilled Lamb Chops with a Potato Pancake Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table. Issue #75 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Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.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 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 09/03/2002 Burnt Cream with Black Truffles Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor. Issue #50

SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.