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185
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Recipe (185)
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12/17/2009
Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite.
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Source: Wives with Knives
09/11/2009
Multi-textured lentils are the real stars of this meal while the salmon is left straightforward and unadorned. Continue...
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Source: Eat Blog Sleep
02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
09/12/2012
The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
Issue #150
04/02/2007
You don't need any special tools to spread out the batter for these home-style crêpes—just tilt and swirl the pan and you'll be fine.
Issue #101
11/19/2007
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Issue #46
11/01/2000
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
Issue #38
10/30/2007
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
08/07/2007
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
Issue #14
08/08/2010
Chicken cordon bleu gets a lunchtime makeover when the combination of chicken, cheese, and ham gets layered in between slices of French bread in this easy panini. Continue...
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Source: Panini Happy
04/14/2010
In contrast to a croque monsieur and a croque madame, which are made with plain bread, a Monte Cristo uses two slices of French toast to sandwich turkey, ham, and cheddar. Continue...
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Source: Feelgood Eats
09/24/2009
Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue...
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Source: Two Spoons
09/18/2009
We're finding that we're craving winter foods, even though the temperatures haven’t dropped even close to freezing. That is when we love to make recipes like this: a warm soup lightened with lemon juice. Continue...
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Source: Technicolor Kitchen
09/16/2009
This is the season for patty pan squashes: roasted with anchovies and chickpeas, they make a hearty salad that's great for an outdoor barbecue or a weeknight side dish. Continue...
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Source: Chocolate and Zucchini
09/12/2009
The stylings of the blog Canelle et Vanille are nearly unparalleled, as is the alluring simplicity of galettes with nectarines and red currants. Continue...
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Source: Cannelle Vanille
09/10/2009
As the summer begins to wind down, do you find yourself dreaming of fall flavors while still suffering through the summer heat? Continue...
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Source: The Winter Guest
09/08/2009
This creamy duck pâté screams to belong to a picnic spread. Pack it along with some crusty bread and a bottle of wine, and you've got the perfect combination for an early autumn outing. Continue...
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Source: Eat Blog Sleep
09/08/2009
In late summer and early fall, many varieties of wild mushrooms begin to crop up. What better way to show off their earthy flavor than with a delicate, airy soufflé? Continue...
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Source: Robert Sinskey
08/27/2009
These earthy, oven-baked sweet potato fries with cool curry yogurt sauce make a great pairing with burgers. Continue...
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Source: Radiogastronomy
08/21/2009
If you fancy something, well, fancier, for fresh strawberries, give these cream puffs a try. Continue...
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Source: Design Sponge
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