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191 results for "french"
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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 10/12/2007 French Pumpkin Pie This extraordinary, freshly made treat comes from Guy Savoy. Issue #46 10/11/2007 Pumpkin Tart with Prunes This delectable French dessert pairs beautifully with pumpkin ice cream. Issue #30 03/06/2002 Gougères These irresistable French "cheese puffs" are the perfect hors d' oeuvre. Issue #30 10/19/2011 French Apple Tart New York City chef and author Sara Moulton taught us how to make this beautiful tart. Issue #135 12/21/2010 Punitions (French Shortbread Cookies) Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002). Issue #135 11/23/2010 Pissaladières (Onion and Anchovy Tarts) Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Issue #134 10/16/2010 Galette de Pomme de Terre (Potato Galette) This crusty potato cake is inspired by the one served at L'Ami Louis. Continue... Issue #133 10/06/2010 Escargots à la Bourguignonne (Snails in Garlic–Herb Butter) Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish. Issue #133 02/03/2010 Lamb Navarin We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City. Continue... Issue #123 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 07/13/2009 Truffled Brioche Buns Flavored with shallots and black truffles, these buns fancy up any burger. Issue #122 11/30/2012 Pistachio Financiers This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites. Issue #150 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 11/25/2008 French Silk Pie Plenty of butter, cream, and toasted pecans makes this chocolatey custard pie extra rich. Does Not Apply Source: Gourmet Sleuth 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 « Previous 1 2 3 4 5 . . .10 Next »