Recipes by Course

Spring Vegetable Stew

French Spring Vegetable Stew (Estouffade Printanière)

By David Tanis
Boiled Cow's Head (Tête de Veau)

Boiled Cow’s Head (Tête de Veau)

By Daniel Boulud
Fromage Blanc Spread

Fromage Blanc Cheese Spread (Cervelle de Canut)

By Daniel Boulud
Provencal Stuffed Squid

Provençal Stuffed Squid

By David Tanis
Potato Salad with Herring

Potato Salad With Herring

By Daniel Boulud
Caramelized Apple Omelet

Caramelized Apple Omelette (Omelette Sucrée à la Normande)

By Jean-François Guillouet-Huard
Pike Quenelles with Sauce Nantua (Quenelles de Brochet)

Pike Cakes With Crayfish Sauce (Quenelles de Brochet)

By Daniel Boulud
Provencal Vegetable Tian

Tian (Provençal Vegetable Casserole)

By David Tanis
Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)

Tomatoes Stuffed With Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)

By Hélène Darroze
Oeufs Mayo with Crab

Deviled Eggs With Crab

By Yves Camdeborde
Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad With Sausage and Walnuts

By Daniel Boulud
Apple, Celeriac, and Carrot Salad

Apple, Celery Root, and Carrot Salad

By Jean-François Guillouet-Huard
Gamjatang

Gamjatang (Spicy Pork Neck and Potato Stew)

By SAVEUR Editors
Gamjatang Sauce

Gamjatang Dipping Sauce

By SAVEUR Editors
Full English Breakfast with Cumberland Sausage

How to Make a Full English Breakfast

By SAVEUR Editors
Braised Bass and Clams in White Wine and Cream

Braised Bass and Clams in White Wine and Cream

By SAVEUR Editors

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