French Food, Recipes and Cuisine

15 results for "appetizers"
Narrow Results You've Selected: French Medium Fall Recipe Remove all Source Saveur (13) The Cosmic Cowgirl (1) Main Ingredient Vegetables (5) Fruit (4) Pork (4) Fish (3) Cheese (2) Show all... Duck (2) Beans (1) Beef (1) Nuts (1) Potato (1) Shellfish (1) Course Appetizers (14) Main Course (5) Breakfast/Brunch (2) Bread (1) Dessert (1) Show all... Side Dish (1) Occasion Christmas (3) Cocktail Party (3) Thanksgiving (1) Technique Bake (8) Saute (5) Chill (3) Slow Cook (3) Fry (1) Show all... Marinate (1) Roast (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Cuisine:French,Difficulty:Medium,Season:Fall,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 12/02/2011 Seasonal Squash Tart By using seasonal squash, this light and tasty dish can be made year round. Does Not Apply 10/10/2008 Sausages with French Green Lentils This hearty dish is a classic main course in the Auvergne region of France. Issue #115 10/27/2005 Pâté Louise A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey. Issue #70 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/05/2005 Potted Foie Gras with Black Truffles The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles. Issue #75 10/09/2000 Pissaladière 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 11/19/2009 Apple Galette with Blue Cheese and Walnuts Pastry topped with caramelized apples and creamy blue cheese makes either a mouthwatering appetizer or a divine dessert. Does Not Apply Source: The Cosmic Cowgirl 12/15/2005 Fresh Duck Liver Sautéed with Shiitake Mushrooms, with a Julienne of Golden Apples A unique dish of foie gras, mushrooms and golden apples. Issue #79 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 02/27/2002 Oysters Bordelaise 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 08/08/2007 Quince Paste Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese. Issue #14 01/23/2007 Cheese and Smoked Ham in a Puff Pastry A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe. Issue #4 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4