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10/25/2007
Lemon Tart
This scrumptious French tart is the perfect blend of tart and sweet.
Issue #41
08/07/2007
Prune Clafoutis
Prunes add an intriguing potency to this variation of a traditional French clafoutis.
Issue #27
03/11/2002
French Lemon Tart
The crust for this tart is very flaky.
Issue #23
08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
10/12/2007
French Pumpkin Pie
This extraordinary, freshly made treat comes from Guy Savoy.
Issue #46
03/01/2007
Apple Clafouti
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
Issue #33
10/11/2007
Pumpkin Tart with Prunes
This delectable French dessert pairs beautifully with pumpkin ice cream.
Issue #30
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
10/19/2011
French Apple Tart
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Issue #135
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
11/23/2010
Pissaladières (Onion and Anchovy Tarts)
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Issue #134
10/16/2010
Galette de Pomme de Terre (Potato Galette)
This crusty potato cake is inspired by the one served at L'Ami Louis. Continue...
Issue #133
10/06/2010
Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Issue #133
02/03/2010
Lamb Navarin
We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City. Continue...
Issue #123
12/18/2009
Rack of Lamb with Rosemary and Thyme
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
07/13/2009
Truffled Brioche Buns
Flavored with shallots and black truffles, these buns fancy up any burger.
Issue #122
11/30/2012
Pistachio Financiers
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
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
01/23/2007
Pear Tarte Tatin
Autumn-ripe pears create a tasty twist on this classic French dessert.
Issue #3
07/06/2012
Vivaneau Rouge Rôti avec Fenouil et Tomates (Red Snapper Baked with Fennel and Tomatoes)
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
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