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15 results for "french"
Narrow Results You've Selected: Eggs Medium Bake Remove all Source Saveur (13) Dessert First (1) Wives with Knives (1) Course Dessert (5) Main Course (5) Breakfast/Brunch (4) Side Dish (3) Appetizers (2) Cuisine French (13) American (3) Spanish/Portuguese (1) Season Spring (3) Fall (2) Summer (2) Winter (2) Occasion Christmas (1) Easter (1) Thanksgiving (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Technique:Bake"; var omni_prop8 = "Main Ingredient:Eggs,Difficulty:Medium,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 09/26/2005 Napoleons This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon. Issue #65 10/06/2010 Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles) Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. Issue #133 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 04/30/2008 Morel Omelette This rendition of the French classic is bursting with fresh morels. Issue #19 02/13/2007 Chocolate Soufflé Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven. Issue #16 12/06/2005 Zuni Gâteau Victoire This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982. Issue #77 09/03/2002 Lobster Soufflé with Sauce Nantua Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.” Issue #50 03/08/2002 Passion Fruit Soufflé A simple, elegant dessert. Issue #37 11/07/2000 Crème Brûlée This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque. Issue #25 03/28/2002 Corn Soufflé Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco. Issue #13 06/04/2009 Brioche The pure taste of good, French brioche is a perfect pair with that first cup of coffee. Does Not Apply Source: Dessert First 12/17/2009 Pumpkin Roulade with Ginger Buttercream Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite. Does Not Apply Source: Wives with Knives 03/29/2013 Ham and Cheese Soufflés Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009). Issue #125 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 08/09/2010 Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table. Does Not Apply