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06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
10/06/2010
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
Issue #133
03/29/2013
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
Issue #125
02/02/2009
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
Issue #109
04/02/2007
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
04/02/2007
The presentation of this flaming dish is quite a show.
Issue #101
12/06/2005
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
Issue #77
09/26/2005
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
Issue #65
09/03/2002
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Issue #50
09/03/2002
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
02/27/2002
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.
Issue #40
10/30/2007
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
10/30/2007
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
02/13/2007
Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven.
Issue #16
03/28/2002
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Issue #13
01/19/2007
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Issue #1
01/19/2007
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1
08/09/2010
Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table.
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