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126 results for "french"
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Gluten-Free (2) Vegetarian (2) Eastern European/Russian (1) German (1) Irish (1) Mexican (1) Other (1) Southern/Soul Food (1) Southwestern (1) Spanish/Portuguese (1) Season Fall (53) Winter (52) Spring (18) Summer (18) Occasion Christmas (7) Cocktail Party (4) Easter (4) Thanksgiving (3) 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 = "Technique:Saute"; var omni_prop8 = "Topic:Recipe,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 12/17/2010 Pan-Crisped Deviled Eggs on French Lettuces Pan-Crisped Deviled Eggs on French Lettuces Does Not Apply 03/06/2007 Lobster Roll From celebrated chef Jacques Pepin, here is a French twist on a New England classic. Issue #52 03/01/2007 Apple Clafouti From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti. Issue #33 03/06/2002 Gougères These irresistable French "cheese puffs" are the perfect hors d' oeuvre. Issue #30 01/11/2009 French Dip Panini From Panini Happy Does Not Apply Source: Panini Happy 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 09/15/2010 Trout Meunière Amandine (Trout with Brown Butter and Almonds) Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's. Issue #132 03/14/2002 Sole with Cider Sauce A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine. Issue #21 02/13/2007 Rabbit Cooked with Dijon Mustard Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe. Issue #5 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 08/14/2008 Red Snapper Chipotle Meunière Spicy smoked peppers add a twist to this classic French dish. Does Not Apply Source: Chez Christine 10/07/2010 Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce) Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder. Issue #133 01/23/2007 White Wine Soup Warm and inviting, this soup is French mountain cooking at its purest. Issue #4 09/06/2011 Ratatouille Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. Issue #126 01/05/2009 Ketchup Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf. Issue #117 10/10/2008 Skillet-Cooked Potatoes and Cheese This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. Issue #115 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 12/15/2005 Sarlat-Style Potatoes Some versions of this simple dish include shaved black truffles in honor of the vibrant truffle market in the town of Sarlat. Issue #79 12/15/2005 Salad of Lamb Sweetbreads and Cèpes The lamb sweetbreads required in this recipe may be special-ordered from your butcher. Issue #79 03/06/2007 Pork Chops Piquant Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat. Issue #59 « Previous 1 2 3 4 5 . . .7 Next »