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10/23/2000
Sorrel Frittata
If you wish, add 1 more cup sorrel and omit the mushrooms.
Issue #35
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
04/13/2007
Beef Stew Burgundy-Style
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
03/05/2002
Eastertide Artichoke Pies
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Issue #27
09/26/2008
Hearty Lentil Soup with Carrots, Tomatoes, and Smoked Sausage
This thick and filling stew is perfect on a cold winter day.
Does Not Apply
Source: Farmgirl Fare
04/07/2008
Ratatouille Tart
Layers of eggplant, zucchini and yellow squash create a beautiful, summery light lunch or appetizer.
Does Not Apply
Source: Smitten Kitchen
04/05/2008
Poached Scallops with Leeks and Carrots
A light broth seasoned with parsley and garlic holds delicately cooked scallops.
Does Not Apply
Source: Real Simple
02/01/2013
Cajun Benedict
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
Issue #153
09/06/2012
Blanquette de Veau (Veal in Cream Sauce)
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Issue #150
10/07/2010
Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
10/13/2009
Sauerkraut with Fish in Cream Sauce

This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Issue #124
12/06/2005
Poached Black Bass in a Rich Nage
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Issue #84
12/15/2005
Roasted Sea Bream on a Bed of Red Peppers
This dish is prepared with a luminous wine from Jurançon.
Issue #79
09/21/2005
Texas-Style Coq au Vin
This recipe comes from author and part-time rooster raiser, Joe Gracey.
Issue #64
08/30/2005
Duck with Peas
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Issue #59
09/03/2002
Mushroom-Stuffed Sole in a Pastry Crust
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Issue #50
02/27/2002
Medallions' of Veal with Wild Mushrooms
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Issue #40
05/18/2007
Grilled Filet of Beef with Pepper Sauce
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Issue #17
11/15/2007
Rabbit Stew with Red Wine
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
Issue #15
04/02/2002
Braised Beef with Carrots
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
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