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16 results for "french"
Narrow Results You've Selected: Recipe Shellfish French Appetizers Remove all Source Saveur (16) Difficulty Easy (12) Medium (4) Season Summer (10) Winter (5) Spring (3) Fall (2) Occasion Christmas (3) Cocktail Party (1) Thanksgiving (1) Technique Broil (5) Fry (3) Grill/Barbecue (2) Roast (2) Steam (2) Show all... Chill (1) No Cook (1) Saute (1) Slow Cook (1) 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 = "Course:Appetizers"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Shellfish,Cuisine:French,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 04/02/2002 Oysters in Champagne Sauce Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too. Issue #12 02/12/2008 Snails in Garlic–Herb Butter In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod. Issue #109 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 09/11/2007 Broiled Lobster with Cream Simple but decadent, this lobster dish is easy to prepare at home. Issue #10 10/18/2011 Seared Scallops With Finger Lime Beurre Blanc This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco. Issue #142 05/31/2007 Grilled Mussels Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach. Issue #103 10/05/2007 Grilled Oysters with Butter Sauce (Huîtres Grillées au Beurre Blanc) Grill these oysters over grapevine cuttings if you can get them. Issue #77 10/05/2007 Roasted Oysters with White Wine Use an entre-deux-mers or other dry white wine for this dish. Issue #77 10/05/2007 Broiled Stuffed Oysters Around Arcachon, grated gruyère is often substituted for garlic in this dish. Issue #77 10/05/2007 Steamed Mussels with Bayonne Ham This recipe is a delicious fennel-scented court bouillon flecked with ham. Issue #77 02/10/2010 Oyster Fritters Bordeaux-based chef Philippe Téchoire makes his oyster batter with beer to lighten it and to add extra flavor. Continue... Issue #77 03/20/2002 Stuffed Scallops Provençal-Style Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells. Issue #17 07/13/2010 Oysters in Gelée Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors. Issue #131 02/27/2002 Oysters Bordelaise In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic. Issue #40 03/14/2002 Stuffed Squid with Lobster Sauce Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings. Issue #20 02/10/2012 Mare e Monte (Scallops and Truffles with Beef Marrow) In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow. Issue #145