|
850
results
for "french"
|
||
|
Narrow Results
|
05/13/2013
This classic beer cocktail, popular with French kids, gets a mature makeover.
Does Not Apply
03/24/2013
This New Orleans cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
Issue #155
11/30/2012
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
03/21/2011
This hefty sandwich combines bologna and french fries with piri-piri hot sauce.
Issue #137
07/13/2010
In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
Issue #131
04/29/2011
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Issue #129
10/09/2008
Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Issue #115
07/18/2008
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
02/12/2008
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
Issue #109
02/12/2008
In classic French cuisine, any preparation bearing the designation grenobloise is served with a sauce of browned butter, capers, parsley, and pieces of lemon.
Issue #109
03/19/2007
This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust.
Issue #81
08/30/2005
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
Issue #59
08/22/2012
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
Issue #51
01/02/2001
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
10/20/2000
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Issue #34
02/02/2007
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
Issue #30
03/14/2002
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21
03/14/2002
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Issue #21
02/02/2009
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
Issue #6
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
