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03/28/2002
Corn Soufflé
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
Issue #13
04/02/2002
Braised Beef with Carrots
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
09/11/2007
Lobster with Shallots, Tomatoes, and Cayenne
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
Issue #10
09/11/2007
Breton Pot-au-Feu with Buckwheat Dumpling
This popular hearty stew is found in many homes and restaurants in Brittany.
Issue #10
09/11/2007
Breton Fish Stew
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
Issue #10
09/06/2007
Hudson Valley Foie Gras and Roasted Corn Soup
This rich soup, full of flavor, is topped with a foie gras mousse.
Issue #9
08/31/2007
Ravioli Niçoise
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Issue #8
08/31/2007
Niçoise-Style Stuffed Vegetables
Though purists prefer a different stuffing for each vegetable, this one is good for all.
Issue #8
08/31/2007
Tripe Stew Niçoise-Style
This is a favorite stew among the locals in Nice, France.
Issue #8
08/31/2007
Daube de Boeuf
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Issue #8
08/31/2007
Swiss Chard Pastry
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun.
Issue #8
01/23/2007
White Wine Soup
Warm and inviting, this soup is French mountain cooking at its purest.
Issue #4
01/23/2007
Truffled Chicken
This dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor.
Issue #3
01/23/2007
Eggplant Cake
This “cake” is a creative way to serve the bitterly delicious eggplant.
Issue #2
01/19/2007
Salt Cod and Vegetables
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Issue #1
01/19/2007
Poor Man's Rabbit
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
Issue #1
12/02/2011
Seasonal Squash Tart
By using seasonal squash, this light and tasty dish can be made year round.
Does Not Apply
06/22/2011
Leek and Zucchini Galette
This rustic summer galette, a perfect use for July and August's ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta.
Does Not Apply
08/09/2010
Julie & Julia: Boeuf à la Bourguignonne
Julie & Julia is the most-talked-about food movie in recent times, and at its center is Julia Child's classic boeuf à la bourguignonne. Although the Julie Powell blog, on which the movie was based, has long been taken down, other savvy food bloggers have taken hold of the dish and transformed it. Here is the Savory Shutter's Julia Child experience.
Does Not Apply
Source: The Savory Shutter
12/17/2009
Pumpkin Roulade with Ginger Buttercream
Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite.
Does Not Apply
Source: Wives with Knives
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