French Food, Recipes and Cuisine

199 results for "french"
Narrow Results You've Selected: French Vegetables Remove all Source Saveur (156) Smitten Kitchen (4) Chocolate and Zucchini (2) Epicurious (2) 2 Stews (1) Show all... Almost A Chef (1) Barefoot Kitchen Witch (1) Boston (1) Culinary in the Country (1) Design Sponge (1) Farmgirl Fare (1) Furey and the Feast by Cynthia Furey (1) Gastronomer's Guide (1) Hollow Legs (1) Houseboat Eats (1) Jenn Cuisine (1) La Tartine Gourmande (1) Lucullian (1) Moosewood Restaurant (1) Oh Hey Great! (1) Orangette (1) Pham Fatale (1) Real Simple (1) Recipe Zaar (1) Robert Sinskey (1) Running With Tweezers (1) Simmer Til Done (1) Stacey Snacks (1) Tartelette (1) Technicolor Kitchen (1) The Savory Shutter (1) Two Spoons (1) Vic's Recipes (1) What's For Lunch Honey (1) Whisk:A Food Blog (1) Wives with Knives (1) Zen Can Cook (1) jasonandshawnda.com (1) planetgreen.discovery.com (1) Difficulty Easy (112) Medium (64) Hard (7) Course Main Course (77) Side Dish (41) Appetizers (38) Soups & Stews (37) Salad (28) Show all... Breakfast/Brunch (7) Dessert (7) Condiments and Sauces (6) Beverages (1) Bread (1) Sandwich (1) Season Fall (71) Winter (71) Summer (42) Spring (38) Occasion Christmas (10) Cocktail Party (10) Easter (9) Thanksgiving (6) Backyard BBQ (1) Show all... Birthday (1) Technique Saute (57) Bake (52) Slow Cook (23) Roast (21) No Cook (13) Show all... Stew (13) Poach (12) Braise (10) Fry (8) Steam (7) Marinate (6) Broil (5) Chill (5) Grill/Barbecue (2) Microwave (1) Topic Recipe (199) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Cuisine:French,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 03/27/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 11/10/2008 Pork Noisettes with Charcutière Sauce Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes. Issue #116 05/08/2008 Salmon à la Nage Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth. Issue #112 11/06/2007 Lobster Bisque This decadent cream-based soup is perfect paired with glass of Champagne. Issue #107 04/01/2007 Confit d’Oignons au Cidre (Cider-Spiked Onion Confit) This condiment pairs beautifully with buckwheat crêpes. Issue #101 08/29/2007 Squash Gratin (Gratin de Courge) A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash. Issue #98 12/06/2005 Stuffed Tomatoes and Summer Squash Stuffed vegetables are a classic summer food all over the southeast of France. Issue #86 12/15/2005 Vichyssoise Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel. Issue #79 12/15/2005 Boiled Beef Dinner Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe. Issue #79 10/05/2007 Steamed Mussels with Bayonne Ham This recipe is a delicious fennel-scented court bouillon flecked with ham. Issue #77 10/05/2007 Sea Bass with Grapes Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants. Issue #77 11/11/2011 Grilled Leeks and Stewed Garlic on Toast This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables. Issue #75 04/26/2011 White Asparagus with Olive Oil Sabayon The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go. Issue #20 03/18/2002 Linguine with Walnuts and Swiss Chard Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne. Issue #19 03/11/2007 Fish Stock When your recipe calls for a fish stock with a strong flavor, look no further than this savory preparation. Issue #14 04/02/2002 Stewed Snails with Mushrooms When they’re available, substitute chanterelles, cèpes, or hedgehogs for the mushrooms suggested in this recipe. Issue #12 02/15/2007 Crab Salad with Two Celeries The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. Issue #6 01/23/2007 Fondue Savoyarde with Mushrooms This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms. Issue #4 01/23/2007 Potée This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire. Issue #4 « Previous 1 2 3 4 5 . . .10 Next »