Michel Roux Has the Fastest Way to Make French Onion Soup
French onion soup is never the first soup of choice for the home cook. Oft beloved but rarely made outside of restaurants, it's a simple dish that remains, for many, shrouded in mystery. How thick do I...
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Duck Pâté en Croûte
Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during...
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Sauternes Custard with Armagnac-Soaked Prunes
At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, cinnamon, and armagnac and then used to top this sumptuous custard. In lieu of vanilla sugar,...
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Dried Apricot and Fig Clafoutis with Rum
Clafoutis is a French dessert that's trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it's like a pancake, but more custardy, and it's baked instead of...
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Give This Classic French Dessert a Soak in Rum
Matt Taylor-GrossWhen winter fully sets in, bringing its brain-freezing chill and not much in the way of fresh produce, I like to turn to the concentrated and caramelized flavors of dried fruits like...
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Dorie Greenspan's Secret Quiche Ingredient
I walked down the narrow cobbled street, the buildings lining it towering over me as I made my way to the square. It was my first time to Paris, though I knew it wouldn't be my last. I made my way to...
View ArticleDorie Greenspan's Mustard Tart
Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Recipe adapted from Around My French Table by Dorie...
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Watercress and Ricotta Torte
Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart from Frédéric Morin works wonders at brunch, served alongside a bowl of soup.Featured in: 10 Ingredients We're...
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Where to Buy High-Quality Snails Online
Matt Taylor-GrossLa Maison de L'Escargot Very Large Wild Burgundy Snails, 7 ⅕-oz. tin $16 at amazon.comHere at SAVEUR, we're borderline obsessive about snails. When we go out for...
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Scrambled Eggs with Asparagus and Crab
Matt Taylor-GrossScramble eggs with asparagus and crabMichel Roux's trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab for flavor and textural contrast.Featured in:...
View Article10 Ways to Eat More Mussels
With smoother and darker shells than their clam and scallop brethren, mussels are on the richer, meatier spectrum of bivalves; they're best when cooked simply (and quickly!) with a bright pop of...
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11 French Toasts, Pancakes, and Waffles for Sweeter Mornings
Food When you have extra time for breakfast or brunch, these sweets hit the spot For a weekend brunch or special breakfast, it's hard to beat a steaming-hot stack of fresh-griddled pancakes dotted...
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Perfect Blue Cheese Quiche with Whole Grain Crust
Recipes Not a '90s throwback: this quiche is super-velvety, loaded with cheese, and packed into a nutty spelt and whole wheat crust.
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Classic Eclairs
Recipes Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics.
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5 Simple Tips for Better Homemade Eclairs
Food Park Hyatt New York pastry chef Scott Cioe shares the secrets of choux pastry Five tips from Park Hyatt New York pastry chef Scott Cioe to master the art of pâte a choux and éclairs.
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Beaujolais Chorizo Bread
RecipesThis hearty French bread gets its unique flavor from chorizo and beaujolais—it's the ideal loaf to pair with an omelette, salad, and strong cheese.
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Pike Cakes with Crayfish Sauce (Quenelles de Brochet)
RecipesCreamy fish with a traditional crayfish sauce for a double dose of French seafood.
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Lyonnaise Salad with Sausage and Walnuts
RecipesSausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment, tossed with an herb-laced vinaigrette.
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Potato Salad with Herring
RecipesCured herring and bracing red wine vinegar give each bite a pop of flavor.
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Lentil Salad with Pork Belly
RecipesChef Daniel Boulud's take on a classic Lyonnaise pairing of pork and lentils.
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