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61 results for "french"
Narrow Results You've Selected: Saveur Fruit Remove all Difficulty Easy (34) Medium (23) Hard (1) Course Dessert (41) Appetizers (8) Main Course (6) Condiments and Sauces (3) Breakfast/Brunch (2) Show all... Beverages (1) Bread (1) Salad (1) Cuisine French (56) American (7) Classic (3) Gluten-Free (3) Mediterranean (2) Show all... Spanish/Portuguese (2) Vegetarian (2) Healthy (1) Italian (1) Quick & Easy (1) Simple (1) Southern/Soul Food (1) Vegan (1) Season Summer (22) Fall (18) Winter (14) Spring (6) Occasion Thanksgiving (4) Christmas (3) Cocktail Party (3) Easter (1) Technique Bake (35) Chill (10) Saute (6) Poach (5) Slow Cook (5) Show all... No Cook (4) Broil (1) Fry (1) Grill/Barbecue (1) Marinate (1) Roast (1) Topic Recipe (61) 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 = "Main Ingredient:Fruit"; var omni_prop8 = "Source:Saveur,Main Ingredient:Fruit"; var omni_pageName="saveur:"+omni_prop12; 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 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 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 03/08/2002 Melon au Porto Charentais are best at room temperature, not chilled. Issue #28 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 01/19/2007 Brioche Perdu The infusion of orange blossom water adds a uniquely Provençal note to this dessert. Issue #1 04/05/2010 Lemon Confit The oil in this simple preparation is used both to cook and to preserve sliced lemons. Issue #129 01/25/2008 Strawberry 'Rose' This elegant dessert uses strawberry slices to create an edible "rose" on ones plate. Issue #94 03/01/2007 Timbale of Osetra Caviar, Crabmeat, and Avocado One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest. Issue #51 10/23/2000 Gooseberry Tart This is the ultimate summer dessert, best made with the first crop of gooseberries. Issue #35 09/11/2007 Apple Pastry This classic Breton dessert is made with either prunes or apples; we prefer the latter. Issue #10 08/21/2002 Apple Batter Cake The texture of the clafoutis is more like a cake than a pudding. Does Not Apply 08/29/2012 Melon au Porto The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe. Does Not Apply 01/23/2001 Upside-down Apple Tart This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France. Issue #42 08/07/2007 Cherry Clafoutis If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill." Issue #27 « Previous 1 2 3 4 Next »