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12/21/2010
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
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08/29/2007
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
03/01/2007
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
Issue #39
08/29/2007
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
12/20/2011
This simple yet indulgent menu for Christmas morning is easy to prepare in about half an hour.
Does Not Apply
01/23/2007
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
Issue #3
12/19/2009
A foolproof crust is filled with smoky chipotle pork, eggs, and cheese for a Mexican twist on the French favorite that can be served for breakfast, brunch, or as a dinner appetizer. Continue...
Does Not Apply
Source: La Fuji Mama
11/08/2011
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Issue #143
10/03/2001
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
03/29/2008
This cake is typically served with a hidden feve (ceramic figurine) on the 6th of January to mark the Epiphany, and is otherwise knows as King's Cake.
Does Not Apply
Source: Serious Eats
11/23/2009
Apple tarte tatin is a classic French dessert that is surprisingly simple to make. It’s the perfect way to end a decadent holiday meal on a sweet note when you don’t have much time to bake.
Does Not Apply
Source: Playing House
05/09/2007
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
01/23/2007
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Issue #4
12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
Does Not Apply
12/21/2012
"The fine arts are five in number," wrote the chef Marie-Antoine Carême, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.
Issue #31
12/17/2009
Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite.
Does Not Apply
Source: Wives with Knives
11/07/2011
This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
Does Not Apply
11/19/2009
Pastry topped with caramelized apples and creamy blue cheese makes either a mouthwatering appetizer or a divine dessert.
Does Not Apply
Source: The Cosmic Cowgirl
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