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123 results for "french"
Narrow Results You've Selected: Summer French Remove all Source Saveur (96) Cannelle Vanille (3) Orangette (3) David Lebovitz (2) Design Sponge (2) Show all... La Tartine Gourmande (2) Smitten Kitchen (2) Chefs Gone Wild (1) Chocolate and Zucchini (1) Cooking with Amy (1) Leite's Culinaria (1) New York Times (1) Running With Tweezers (1) Serious Eats (1) Simply Recipes (1) Stacey Snacks (1) Swirl and Scramble (1) Tartelette (1) The Parsley Thief (1) The Winter Guest (1) Difficulty Easy (83) Medium (29) Hard (3) Main Ingredient Vegetables (42) Fruit (34) Eggs (20) Fish (19) Shellfish (18) Show all... Cheese (7) Tomato (7) Lamb (6) Nuts (6) Potato (6) Beef (5) Chicken (4) Chocolate (4) Bread (3) Duck (3) Pork (2) Wine (2) Beans (1) Game (1) Pasta (1) Tequila (1) Course Dessert (37) Main Course (32) Appetizers (25) Salad (13) Side Dish (9) Show all... Soups & Stews (5) Beverages (4) Condiments and Sauces (4) Breakfast/Brunch (3) Bread (2) Sandwich (2) Occasion Backyard BBQ (6) Cocktail Party (5) Birthday (4) Easter (4) Christmas (2) Show all... Passover (1) Thanksgiving (1) Technique Bake (40) Saute (15) No Cook (14) Chill (12) Poach (10) Show all... Slow Cook (9) Grill/Barbecue (8) Fry (7) Broil (5) Roast (5) Freeze (4) Marinate (2) Steam (1) Stew (1) Topic Recipe (123) 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 = "Cuisine:French"; var omni_prop8 = "Season:Summer,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 03/06/2007 Grated Carrot Salad This traditional French salad is light, crunchy, and delightfully sweet. Issue #59 08/21/2002 French Tomato Soup The success of this simple soup depends on the quality of the tomatoes with which it's made. Issue #5 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 03/06/2007 Lobster Roll From celebrated chef Jacques Pepin, here is a French twist on a New England classic. Issue #52 10/05/2007 Grilled Sea Bass This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France. Issue #77 06/26/2008 French-Style Chopped Beef (Bifteck Haché) This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg. Issue #60 02/28/2007 French Spice Mixture This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable. Issue #9 01/23/2007 Pommes Boulangères This recipe takes a wonderful French classic to the next level by adding the highly prized truffle. Issue #3 01/19/2007 Floating Islands Cool and creamy, this classic French dessert is both delicious and beautiful. Issue #1 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 05/13/2013 French Monaco This classic beer cocktail, popular with French kids, gets a mature makeover. Does Not Apply 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 03/18/2007 Sweet Pastry Crust This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust. Issue #81 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 01/19/2007 Aïoli This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups. Issue #1 01/19/2007 Brioche Perdu The infusion of orange blossom water adds a uniquely Provençal note to this dessert. Issue #1 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 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 08/29/2007 Celery Salad (Salade de Céleri) This crisp salad is refreshing and simple to prepare. Issue #98 01/25/2008 Strawberry 'Rose' This elegant dessert uses strawberry slices to create an edible "rose" on ones plate. Issue #94 « Previous 1 2 3 4 5 . . .7 Next »