results for "french"
Smitten Kitchen (2)
Farmgirl Fare (1)
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.
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
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...
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.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
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.
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.