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04/06/2008
Layers of eggplant, zucchini and yellow squash create a beautiful, summery light lunch or appetizer.
Does Not Apply
Source: Smitten Kitchen
04/04/2008
A light broth seasoned with parsley and garlic holds delicately cooked scallops.
Does Not Apply
Source: Real Simple
09/06/2012
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
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
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Issue #124
12/06/2005
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Issue #84
12/15/2005
This dish is prepared with a luminous wine from Jurançon.
Issue #79
09/21/2005
This recipe comes from author and part-time rooster raiser, Joe Gracey.
Issue #64
08/30/2005
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
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
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
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Issue #17
11/15/2007
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
Issue #15
04/02/2002
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
01/19/2007
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
Issue #1
03/25/2010
In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out…sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue...
Issue #98
12/05/2005
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
10/28/2007
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
Issue #55
03/01/2002
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
10/23/2000
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Issue #35
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