Saveur.com - Authentic Recipes, Food, Drinks and Travel

433 results
Narrow Results You've Selected: French Saveur Remove all Difficulty Easy (235) Medium (140) Hard (22) Main Ingredient Vegetables (156) Eggs (63) Fruit (56) Fish (49) Cheese (47) Show all... Beef (46) Pork (42) Potato (42) Shellfish (34) Bread (23) Chicken (23) Duck (19) Lamb (17) Nuts (17) Tomato (17) Chocolate (15) Pasta (10) Wine (10) Game (8) Beans (7) Shrimp (2) Turkey (2) Gin (1) Rice (1) Tequila (1) Vodka (1) Course Main Course (145) Dessert (82) Appetizers (81) Side Dish (54) Soups & Stews (38) Show all... Salad (25) Condiments and Sauces (24) Breakfast/Brunch (22) Beverages (13) Bread (8) Sandwich (6) Cuisine French (433) American (37) Classic (27) Gluten-Free (23) Mediterranean (17) Show all... Vegetarian (14) Quick & Easy (8) Italian (7) Kid-Friendly (4) Simple (4) Healthy (3) Spanish/Portuguese (3) Vegan (3) African (2) German (2) Moroccan (2) Cajun/Creole (1) Kosher (1) Southern/Soul Food (1) Season Winter (146) Fall (130) Summer (96) Spring (67) Occasion Cocktail Party (23) Christmas (21) Easter (20) Thanksgiving (14) Backyard BBQ (4) Show all... Birthday (2) Passover (1) Technique Bake (131) Saute (84) Slow Cook (39) Fry (37) Chill (35) Show all... Roast (35) No Cook (33) Poach (21) Broil (18) Stew (15) Marinate (12) Grill/Barbecue (11) Braise (9) Steam (8) Topic Recipe (433) 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 = "Source:Saveur"; var omni_prop8 = " Cuisine: French,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 09/15/2010 Trout Meunière Amandine (Trout with Brown Butter and Almonds) Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's. Issue #132 09/14/2010 Duck À l’Orange The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). Issue #132 07/13/2010 Eggs in Aspic (Oeufs en Gelée) In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé. Issue #131 07/13/2010 Oysters in Gelée Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors. Issue #131 03/28/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 07/09/2010 Lemon-Thyme Lamb Chops (L’agneau grillé au thym) The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France. Issue #130 05/25/2010 Provençal Bread with Olives and Herbs (Fougasse) The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells. Issue #130 04/29/2011 Banana Tarte Tatin Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples. Issue #129 05/11/2010 Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule) Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue... Issue #129 04/05/2010 Garlic Confit These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes. Issue #129 04/05/2010 Lemon Confit The oil in this simple preparation is used both to cook and to preserve sliced lemons. Issue #129 04/05/2010 Aïoli Use a pale-golden oil to make this silky, garlic-spiced mayonnaise. Issue #129 02/29/2012 Sautéed Frogs’ Legs (Cuisses de Grenouille à la Provençale) This is a version of the signature dish served at La Grenouille, the famed French restaurant in New York City. Issue #128 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 09/12/2011 Plum Tart The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963). Issue #126 09/06/2011 Ratatouille Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. Issue #126 05/07/2010 Maman’s Apple Tart This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. Continue... Issue #126 12/17/2009 Herbes de Provence This classic herb blend calls for dried herbs. Issue #126 03/29/2013 Ham and Cheese Soufflés 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 11/11/2009 Ham and Parsley Terrine This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch. Issue #125 « Previous 1. . . 3 4 5 6 7 . . .22 Next »