results for "french"
Main Course (67)
Side Dish (18)
Soups & Stews (16)
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 white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
The presentation of this flaming dish is quite a show.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet.
This recipe comes from author and part-time rooster raiser, Joe Gracey.
Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
From French-born chef Michel Richard, a unique twist on an Italian favorite.
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
A spiced cranberry chutney, mellow garlic and sweet onions stand up against the mild cheese.
Does Not Apply
Source: Domestic Goddess
A wonderful take on the traditional lobster bisque that makes the best of summer's harvest.
Does Not Apply
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...