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+9 More...
Crab Salad with Two Celeries
Green Olives Marinated with Wild Fennel
Duck Breast in Brandy Sauce with Truffles and Mushrooms
Cucumber-Wrapped Croutons with Cauliflower Mousseline and Lobster
Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
Chicken “Osso Buco” with Penne
Pot Roast with Potato Dumplings
Galician Meat and Vegetable Soup
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Venison with Seared Foie Gras
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SAVEUR EDITORS
Spicy Grilled Pork Kebabs
Poached Sole with Vermouth
By
SAVEUR EDITORS
Limoncello
The Bellini
Kir
Glögg
Negroni
French 75
Betty’s Spaghetti
Eggplant with Kasseri and Kefalotyri Cheese
Snapper with Rosemary–Basil Oil
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