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10/06/2010
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Issue #133
09/15/2010
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
02/03/2010
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
03/14/2002
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
Issue #21
12/14/2012
Rich with coconut flavor and spiked with rum, this recipe from Ana Sofia Pelaez of the blog Hungry Sofia falls somewhere between a decadent French toast and bread pudding.
Does Not Apply
09/08/2012
It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
Does Not Apply
10/07/2011
In this cocktail, fresh squeezed grapefruit juice rounds out Lillet's inherent bite, creating a sweet, citrusy drink that's perfect for brightening up cold weather.
Does Not Apply
01/29/2008
Though redesigned, this classic is still cheesy, warm, filling, and comforting in this recipe.
Does Not Apply
Source: Epicurious
03/13/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
12/18/2009
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Issue #123
07/13/2009
Flavored with shallots and black truffles, these buns fancy up any burger.
Issue #122
03/04/2010
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
02/12/2008
This delicious butter melts beautifully over just-grilled seafood and meats.
Issue #109
03/06/2002
The secret to this vinaigrette is the small amount of potato starch.
Issue #30
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