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...

December 10, 2010

A type of charlotte named for Russian Tsar Alexander I, traditionally with Bavarian cream as...

December 10, 2010

The recommended wines are Beaujolais or Chianti. Prep: 5 min, Cook: 5 min.

December 10, 2010

A French Roast- This is what my kosher butcher in Chicago calls it, dont know what it is called...

December 10, 2010

A refined version of hot chocolate.

December 10, 2010

Can be made up to 2 days ahead of time. Delicious served warmed or at room temperature, as a side...

December 10, 2010

By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very...

December 10, 2010

To freeze, cool baked quiche completely, wrap airtight, and freeze for up to 1 month. 30 minutes...

December 10, 2010

If you made the crepes earlier and want to heat them up, place the unfilled crepes in a cake pan,...

December 10, 2010

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

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