results for "french"
Smitten Kitchen (2)
Farmgirl Fare (1)
If you wish, add 1 more cup sorrel and omit the mushrooms.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
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).
This thick and filling stew is perfect on a cold winter day.
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Source: Farmgirl Fare
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.
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.
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.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
This dish is prepared with a luminous wine from Jurançon.
This recipe comes from author and part-time rooster raiser, Joe Gracey.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.