European

Mussels Rockefeller

Mussels Rockefeller

By TAMMIE TECLEMARIAM
Spices in Tbilisi Marketplace

Ajika

By MERIKO GUBELADZE
French Mother Sauces

The Mothers of All French Sauces

By SHANE MITCHELL
Béchamel Sauce Mother Sauces

Béchamel Sauce

By SAVEUR EDITORS
Sauce Tomate Mother Sauce

Sauce Tomate

By SAVEUR EDITORS
Classic Sauce Velouté Mother Sauce

Sauce Velouté

By SAVEUR EDITORS
Mayonnaise

Classic Mayonnaise

By SAVEUR EDITORS
Sauce Espagnole

Sauce Espagnole

By SAVEUR EDITORS
Little Gem Salad

Seared Little Gem Lettuce with Buttermilk, Anchovy, and Bread Crumbs

By ALEXIA DUCHÊNE
Sea Bass, Hibiscus Beurre Blanc

Salt-Baked Sea Bass with Hibiscus Beurre Blanc

By ALEXIA DUCHÊNE
The brûléed, custard-soaked torrija from Panem

Torrijas Are Spanish ‘French’ Toast—With a Few Tantalizing Twists

By BENJAMIN KEMPER
A French-Inspired Thanksgiving Menu

A French-Inspired Thanksgiving Menu

By KAT CRADDOCK
lard bread

Our New Favorite Stuffing is Made With Lard Bread

By STACY ADIMANDO
Ravioli with Ricotta and Greens

Ravioli with Ricotta and Greens

By JOMARIE PITINO
briarritz mussels herbed vinaigrette moules

Mussels with Herbed Vinaigrette (Moules Vinaigrette)

By HÉLÈNE DARROZE
Latkes with Chopped Liver and Pickled Onions

Latkes with Chopped Liver and Pickled Onions

By NOAH BERNAMOFF

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