|
81
results
|
||
|
Narrow Results
Topic
Recipe (81)
|
08/11/2005
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Issue #56
03/01/2007
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Issue #51
09/03/2002
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
03/01/2002
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
10/25/2007
A forbidden pleasure to some, this classic French dish is to die for.
Issue #41
02/27/2002
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
11/01/2000
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
10/23/2000
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Issue #35
03/08/2007
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
10/09/2000
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/06/2002
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/14/2002
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Issue #20
03/14/2002
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Issue #20
03/18/2002
Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch.
Issue #19
03/20/2002
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Issue #17
11/15/2007
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
Issue #15
11/14/2007
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Issue #15
08/08/2007
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.
Issue #14
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
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.
