results for "french"
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.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
This opulent terrine is a five-day project.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This dish is prepared with a luminous wine from Jurançon.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.