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Narrow Results You've Selected: Recipe French Winter Hard Remove all Source Saveur (10) Main Ingredient Vegetables (5) Pork (4) Duck (3) Chocolate (2) Beans (1) Show all... Beef (1) Chicken (1) Eggs (1) Fish (1) Course Main Course (5) Appetizers (2) Dessert (2) Condiments and Sauces (1) Soups & Stews (1) Occasion Christmas (2) Easter (1) Technique Bake (6) Roast (3) Chill (2) Slow Cook (2) Marinate (1) Show all... Poach (1) Saute (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 = "Difficulty:Hard"; var omni_prop8 = "Topic:Recipe,Cuisine:French,Season:Winter,Difficulty:Hard"; var omni_pageName="saveur:"+omni_prop12; 11/08/2011 Bûche de Noël (Yule Log Cake with Coffee Buttercream and Ganache) This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions. Issue #143 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 11/10/2008 Homemade Demi-Glace This rich, concentrated sauce is well worth the time it takes to make it. Issue #116 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 09/03/2002 Jellied Consommé with Spring Vegetables The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter. Issue #50 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 03/01/2007 Bûche de Noël Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert. Issue #39 11/01/2000 Madame Carter's Provençal Herb Terrine Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder. Issue #38 08/08/2007 Duck Terrine Author Richard Olney inspired this luxurious terrine. Issue #14