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Easter
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Saveur (20)
Chocolate and Zucchini (1)
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Easy (15)
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Vegetables (9)
Cheese (4)
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Side Dish (6)
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Spring (11)
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Bake (8)
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Recipe (21)

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03/06/2007
Grated Carrot Salad
This traditional French salad is light, crunchy, and delightfully sweet.
Issue #59
08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
12/21/2010
Punitions (French Shortbread Cookies)
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
01/25/2008
Morel Tarts with Baby Fava Beans
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
Issue #94
10/13/2005
Potatoes Baked in Milk and Cream
You can smell the milk and cream turn from sweet to savory as this dish bakes.
Issue #68
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
12/27/2011
Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
08/11/2005
Potato Rounds Gratinéed with Raclette and Bacon
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Issue #56
04/26/2011
White Asparagus with Olive Oil Sabayon
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Issue #20
01/19/2007
Marinated Vegetable and Herb Salad
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
Issue #1
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/31/2008
Fava Bean Soup
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
Does Not Apply
10/30/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
09/11/2007
Breton Butter Cake
This traditional dessert is made with tons of sugar and an outrageous amount of butter.
Issue #10
07/21/2008
Slow-Roasted Lamb Shoulder with Flageolet Beans
This Easter-inspired dish is dressed simply with olive oil, herbs, salt, and pepper
Does Not Apply
Source: Chocolate and Zucchini
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
03/22/2013
The Green Thumb
Muddled basil and tarragon add freshness and intensity to Pernod's green hue in this refreshing spring cocktail.
Does Not Apply
02/02/2009
Asparagus with Hollandaise Sauce
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
Issue #109
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