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15 results for "french"
Narrow Results You've Selected: Fall Fish Recipe Remove all Source Saveur (13) Eat Blog Sleep (1) Elizabeth's Edible Experience (1) Difficulty Medium (9) Easy (4) Hard (1) Course Main Course (9) Appetizers (4) Soups & Stews (2) Bread (1) Breakfast/Brunch (1) Cuisine French (13) American (2) German (1) Occasion Birthday (1) Technique Bake (7) Saute (4) Slow Cook (3) Poach (2) Broil (1) Show all... Chill (1) Fry (1) Grill/Barbecue (1) Roast (1) Stew (1) 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 = "Topic:Recipe"; var omni_prop8 = "Season:Fall,Main Ingredient:Fish,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 03/14/2002 Sole with Cider Sauce A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine. Issue #21 08/15/2012 Menu: Dinner with Julia A much beloved figure in our culinary history, Julia Child ignited many a home cook's Francophilia, so much so that her name is practically synonymous with French cuisine in America. In honor of her birthday (she'd be 100 today!), we've put together a menu of classic French favorites. Does Not Apply 02/06/2007 Poached Sole with Vermouth Vermouth adds body and character to many dishes, especially ones with fish or chicken. 10/23/2000 Pan-Grilled Scallops with Bay Leaves In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best. Issue #35 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 09/16/2009 Crawfish and Andouille French Bread Pizzas Classic New Orleans ingredients served up on French bread: it's a combination appealing to adults and children alike. Continue... Does Not Apply Source: Elizabeth's Edible Experience 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 10/09/2000 Pissaladière According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. Issue #32 03/14/2002 Stuffed Grilled Sea Bream The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean. Issue #20 09/11/2007 Breton Fish Stew In this rustic fisherman's stew, the greater the variety of fresh fish, the better. Issue #10 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 03/20/2002 Fish Soup with Crayfish Ravioli Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking. Issue #17 09/11/2009 Crispy Salmon with Creamed French Lentils Multi-textured lentils are the real stars of this meal while the salmon is left straightforward and unadorned. Continue... Does Not Apply Source: Eat Blog Sleep