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126 results for "french"
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Gluten-Free (2) Vegetarian (2) Eastern European/Russian (1) German (1) Irish (1) Mexican (1) Other (1) Southern/Soul Food (1) Southwestern (1) Spanish/Portuguese (1) Season Fall (53) Winter (52) Spring (18) Summer (18) Occasion Christmas (7) Cocktail Party (4) Easter (4) Thanksgiving (3) Topic Recipe (126) 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 = "Technique:Saute"; var omni_prop8 = "Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 10/07/2010 Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes) 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 12/19/2009 Mini-Chipotle Pork Quiches A foolproof crust is filled with smoky chipotle pork, eggs, and cheese for a Mexican twist on the French favorite that can be served for breakfast, brunch, or as a dinner appetizer. Continue... Does Not Apply Source: La Fuji Mama 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 11/10/2008 Veal Paillards with Chasseur Sauce This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats. Issue #116 04/02/2007 Crêpes Flambées au Lambig (Cider-Spiked Onion Confit) The presentation of this flaming dish is quite a show. Issue #101 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 03/12/2007 Potato and Spring Onion Soup Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet. Issue #65 09/21/2005 Texas-Style Coq au Vin This recipe comes from author and part-time rooster raiser, Joe Gracey. Issue #64 10/19/2000 La Côte Basque's Dacquoise Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe. Issue #34 03/14/2002 Fresh Borage Ravioli Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy. Issue #20 05/18/2007 Grilled Filet of Beef with Pepper Sauce A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil. Issue #17 03/20/2002 Warm Red Mullet and Artichoke Salad Red mullet is shown to great advantage in this warm salad of diverse ingredients. Issue #17 11/15/2007 Rabbit Stew with Red Wine Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR. Issue #15 03/28/2002 Corn Soufflé Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco. Issue #13 02/12/2007 Chicken "Osso Buco" with Penne From French-born chef Michel Richard, a unique twist on an Italian favorite. Issue #5 01/19/2007 Poor Man's Rabbit Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine. Issue #1 06/29/2009 Roasted Garlic, Goat Cheese, Chutney, and Caramelized Onions A spiced cranberry chutney, mellow garlic and sweet onions stand up against the mild cheese. Does Not Apply Source: Domestic Goddess 06/21/2009 Susan's Slow-Cooked Dutch Oven Lamb Garlic, onions, and red wine give this stew plenty of rich flavor. Does Not Apply Source: Farmgirl Fare 03/01/2002 Summer Lobster Soup A wonderful take on the traditional lobster bisque that makes the best of summer's harvest. Does Not Apply 05/11/2010 Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule) Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue... Issue #129 « Previous 1. . . 3 4 5 6 7 Next »