French Food, Recipes and Cuisine

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Narrow Results You've Selected: French Winter Remove all Source Saveur (146) Eat Blog Sleep (2) Boston (1) Chocolate and Zucchini (1) Culinary Concoctions by Peabody (1) Show all... Epicurious (1) Houseboat Eats (1) La Tartine Gourmande (1) Pham Fatale (1) Playing House (1) Robert Sinskey (1) Serious Eats (1) Smitten Kitchen (1) Technicolor Kitchen (1) Telegraph (1) The Cosmic Cowgirl (1) The Expatriate's Kitchen (1) The Parsley Thief (1) Two Spoons (1) Vic's Recipes (1) Whisk:A Food Blog (1) Wives with Knives (1) Difficulty Easy (92) Medium (65) Hard (10) Main Ingredient Vegetables (71) Beef (26) Pork (25) Cheese (23) Potato (22) Show all... Eggs (19) Fruit (18) Duck (16) Fish (12) Chicken (11) Shellfish (9) Bread (8) Lamb (7) Beans (6) Game (6) Tomato (4) Chocolate (3) Nuts (3) Pasta (3) Turkey (2) Wine (2) Gin (1) Shrimp (1) Course Main Course (69) Appetizers (31) Dessert (25) Soups & Stews (24) Side Dish (23) Show all... Condiments and Sauces (8) Breakfast/Brunch (5) Salad (5) Bread (2) Beverages (1) Sandwich (1) Occasion Christmas (20) Thanksgiving (9) Cocktail Party (8) Easter (7) Technique Bake (52) Saute (45) Roast (21) Slow Cook (21) Chill (15) Show all... Poach (9) Braise (8) Fry (8) Stew (8) Marinate (7) No Cook (6) Broil (5) Steam (5) Grill/Barbecue (1) Topic Recipe (168) 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:Winter"; var omni_prop8 = "Cuisine:French,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 09/03/2002 Burnt Cream with Black Truffles 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 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 06/02/2011 Parisian Fried Potatoes (Pommes Pont Neuf) These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold. Issue #41 10/25/2007 Beef with Carrots Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis. Issue #41 10/25/2007 Steak Tartare A forbidden pleasure to some, this classic French dish is to die for. Issue #41 10/25/2007 Salted Pork with Potatoes A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau. Issue #41 10/25/2007 Lemon Tart This scrumptious French tart is the perfect blend of tart and sweet. Issue #41 02/03/2009 Pommes Soufflées Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés. Issue #40 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 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 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 10/20/2000 Lamb with Olives Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors. Issue #34 10/20/2000 Corsican-Style Soup The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans. Issue #34 10/20/2000 Corsican-Style Kid Baby goat, or kid, is the best type of meat for this dish. Issue #34 01/27/2009 Johnny Schmitt's Potato Gratin A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats. Issue #33 03/08/2007 Filet of Beef with Marcillac Wine Sauce This preparation is from Laguiole, France, the mountain town known for its superlative steak knives. Issue #32 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 03/08/2007 Fennel Gratin Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence. Issue #32 « Previous 1 2 3 4 5 . . .9 Next »