French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Summer Remove all Source Saveur (97) Cannelle Vanille (3) Orangette (3) David Lebovitz (2) Design Sponge (2) Show all... La Tartine Gourmande (2) Smitten Kitchen (2) Chefs Gone Wild (1) Chocolate and Zucchini (1) Cooking with Amy (1) Leite's Culinaria (1) New York Times (1) Running With Tweezers (1) Serious Eats (1) Simply Recipes (1) Stacey Snacks (1) Swirl and Scramble (1) Tartelette (1) The Parsley Thief (1) The Winter Guest (1) Difficulty Easy (83) Medium (29) Hard (3) Main Ingredient Vegetables (43) Fruit (34) Eggs (20) Fish (20) Shellfish (18) Show all... Cheese (8) Tomato (7) Lamb (6) Nuts (6) Potato (6) Beef (5) Chicken (4) Chocolate (4) Bread (3) Duck (3) Pork (2) Wine (2) Beans (1) Game (1) Pasta (1) Tequila (1) Course Dessert (37) Main Course (32) Appetizers (25) Salad (13) Side Dish (9) Show all... Soups & Stews (5) Beverages (4) Condiments and Sauces (4) Breakfast/Brunch (3) Bread (2) Sandwich (2) Occasion Backyard BBQ (6) Cocktail Party (5) Birthday (4) Easter (4) Christmas (2) Show all... Passover (1) Thanksgiving (1) Technique Bake (40) Saute (15) No Cook (14) Chill (12) Poach (10) Show all... Slow Cook (9) Grill/Barbecue (8) Fry (7) Broil (5) Roast (5) Freeze (4) Marinate (2) Steam (1) Stew (1) Topic Recipe (124) 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 = "Season:Summer"; var omni_prop8 = "Cuisine:French,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 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 Savory Buckwheat Crêpes with Gruyère These cheese crêpes are a specialty of Breton cooking. Issue #10 09/11/2007 Broiled Lobster with Cream Simple but decadent, this lobster dish is easy to prepare at home. Issue #10 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 02/28/2007 French Spice Mixture This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable. 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 Panisses These chickpea-flour "fries" are a staple of Niçoise cuisine. Issue #8 08/31/2007 Squash-Blossom Beignets Light and delicate, fried squash blossoms are an unforgettable treat. 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 03/08/2007 Salade Niçoise This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish. Issue #8 02/15/2007 Crab Salad with Two Celeries The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. Issue #6 08/21/2002 French Tomato Soup The success of this simple soup depends on the quality of the tomatoes with which it's made. Issue #5 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 01/23/2007 Pommes Boulangères This recipe takes a wonderful French classic to the next level by adding the highly prized truffle. Issue #3 01/23/2007 Eggplant Cake This “cake” is a creative way to serve the bitterly delicious eggplant. Issue #2 01/22/2007 Anglerfish Grilled in Fig Leaves This recipe is simple and elegant, with a hint of sweetness thanks to the fig leaves. Issue #1 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 01/19/2007 Floating Islands Cool and creamy, this classic French dessert is both delicious and beautiful. Issue #1 01/19/2007 Artichoke and Mushroom Soufflé No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg. Issue #1 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1 « Previous 1 2 3 4 5 . . .7 Next »