French

Pot-au-Feu

Pot-au-Feu

By SAVEUR EDITORS
Honey-Glazed Roast Pork with Apples

Honey-Glazed Roast Pork with Apples

By JEAN-FRANÇOIS GUILLOUET-HUARD
Seasonal Squash Tart

Seasonal Squash Tart

By ALEX SAGGIOMO
Ratatouille

Ratatouille

By SAVEUR EDITORS
Stuffed Squid

Our Favorite French Appetizers and Hors d’Oeuvres for Bastille Day and Beyond

By SAVEUR EDITORS
Pan-Fried Eggplant

Pan-Fried Eggplant with Balsamic, Basil, and Capers

By SAVEUR EDITORS
Spanish Oxtail Stew

Basque Oxtail Stew

By SAVEUR EDITORS
Seared Turbot with Beurre Blanc

Seared Turbot with Beurre Blanc

By SAVEUR EDITORS
Brown Butter

How to Brown Butter

By SAVEUR EDITORS
Beurre Blanc

Julia Child’s Beurre Blanc

By SAVEUR EDITORS
The Original Tapenade Recipe

The Original Tapenade

By ALEXIS STEINMAN
Artichokes

Jacques Pépin’s Artichokes Helen

By JACQUES PÉPIN
Pommes Pont Neuf (Parisian Fried Potatoes)

Pommes Pont Neuf (Fried Potatoes)

By SAVEUR EDITORS
Celery Salad (Salade de Céleri)

Celery Salad with Dijon Vinaigrette

By GEORGES TESTA
Chicken Divan

Chicken Divan

By SAVEUR EDITORS
Steak Diane

Steak Diane

By SAVEUR EDITORS
French Blonde cocktail

French Blonde

By CARALINE BIANCHETTO CHASE
Bostock

Apple-Cinnamon Bostock

By KAT CRADDOCK
Chocolate Mousse

The Ultimate Chocolate Mousse

By SAVEUR EDITORS
Alpine-Style Fondue

Alpine-Style Fondue

By KAT CRADDOCK

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