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03/06/2007
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
Issue #52
03/01/2007
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
Issue #33
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
03/14/2002
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Issue #21
12/18/2009
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Issue #123
03/04/2010
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
04/29/2011
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Issue #129
08/22/2012
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
Issue #51
01/02/2001
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
02/02/2009
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
Issue #6
04/04/2010
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
01/05/2009
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Issue #117
08/21/2002
Crème fraîche gives a slight tang to this classic dish.
Does Not Apply
05/07/2007
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
Issue #102
03/19/2002
This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d’origine contrôlée by the French government), but any French-style lentil will do.
Issue #18
02/02/2007
It’s rare to find a bar that routinely serves this old-fashioned cocktail, but it’s simple enough to make yourself.
Issue #7
02/03/2011
Known for its irresistibly crunchy crust and sparse crumb, this bread is the ideal po'boy canvas, or cut it into quarters and serve with crab maison.
Does Not Apply
10/30/2011
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
Issue #142
07/09/2012
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
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