December 10, 2010

Pommes Anna is the classic French dish of sliced and layered potatoes cooked in a very large...

December 10, 2010

VARIATIONS: For variations reduce amount of vanilla to 1 tbs. Blend in additional ingredients...

December 10, 2010

Other wild or cultivated mushrooms may be substituted for the chantarelles.

December 10, 2010

Look for frog leg's in upscale or European markets.

December 10, 2010

"Boudins" means "blood sausages, though this dish uses seafood to mimic sausage instead.

December 10, 2010

Slightly adapted from Bread Machine Magic. This is best served within hours of baking. To preserve...

December 10, 2010

A puree of seasoned mashed potatoes and egg, which is then moulded by hand into various shapes or...

December 10, 2010

[Serve hot with pasta, ravioli, rice or with a medley of steamed vegetables that includes peas,...

December 10, 2010

Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.

December 10, 2010

This takes a while to prepare, but it isn't difficult and it has a most distinctive and delicious...

November 9, 2010

I am a real California Girl. Well, not in the blonde, surfery, tan sort of way that people in far-...

October 22, 2010

French style almond cake that is moist and light.

October 16, 2010

Beef Bourguignon is incredibly easy to make. All you need is time since it takes about an hour to...

September 10, 2010

August 27, 2010

Oh la la! Dairy products are extremely important in France. My goodness, the dairy section in...

August 10, 2010

After failing miserably at homemade mozzarella, I decided to take a step back and retreat to the...

June 8, 2010

Note: Sea salt has a cleaner, saltier flavor compared to table salt. It will keep you from over-...

May 16, 2010

One of the many unusual recipes on www.spectacularlydelicious.com

Pages