French Food, Recipes and Cuisine

12 results for "appetizers"
Narrow Results You've Selected: French Fry Remove all Source Saveur (9) Food Beam (1) Whisk:A Food Blog (1) Difficulty Easy (7) Medium (3) Main Ingredient Cheese (3) Shellfish (3) Vegetables (3) Eggs (2) Pasta (1) Show all... Pork (1) Shrimp (1) Tomato (1) Course Appetizers (11) Main Course (2) Side Dish (2) Season Summer (4) Fall (1) Spring (1) Winter (1) Occasion Cocktail Party (2) Christmas (1) Topic Recipe (11) 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 = "Technique:Fry"; var omni_prop8 = "Cuisine:French,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 03/18/2002 Périgord-Style Stuffed Eggs Serve these eggs as an hors d’oeuvre, a first course, or with a salad for an easy lunch. Issue #19 11/14/2007 Deep-Fried Cardoons Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes. Issue #15 09/11/2007 Savory Buckwheat Crêpes with Gruyère These cheese crêpes are a specialty of Breton cooking. Issue #10 08/31/2007 Squash-Blossom Beignets Light and delicate, fried squash blossoms are an unforgettable treat. Issue #8 12/11/2012 Virginia Ham and White Cheddar Croquettes Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine. Does Not Apply 10/18/2011 Seared Scallops With Finger Lime Beurre Blanc This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco. Issue #142 03/22/2013 Mahjouba (Algerian Crêpes) These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria. Issue #151 02/10/2010 Oyster Fritters Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue... Issue #77 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 02/18/2008 Fromage Blanc and Chives Choux Buns From Food Beam Does Not Apply Source: Food Beam 02/11/2008 Langoustine or Shrimp Fritters These beignets were originally adapted from the book Le Cordon Bleu At Home. Does Not Apply Source: Whisk:A Food Blog