Quiche - Going Crustless is a Timesaver with Less Calories
We think of quiche as a breakfast meal, with a few changes, you have a delicious brunch, a light lunch or a great dinner filled with taste and flavors.
Dec 29, 2010
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Iris McCammon
How to Make the Perfect Garlic Soup
Try this authentic recipe for a garlic soup straight from the Perigord region of France. Impress your guests, call it Touraine a l'ail.
Dec 3, 2010
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Christopher Nicol
How to Make a Quick Ragoût of Wild Mushrooms
In France, a ragoût is a thick, hearty stew made from poultry, game, fish, vegetables, or mushrooms, as in the recipe below.
Aug 22, 2010
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Larry Ervin
French Apple Tarte Tatin: A Tale of Two Sisters
Try this divinely simple French farmhouse favourite at your next gathering.
Jun 3, 2010
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Colette Haydon John
How to Make Baeckeoffe - Alsace's Signature Stew
The cooking of this border region along the Rhine River reflects a balance between the robust German gastronomy and the more subtle French cuisine.
Feb 13, 2010
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Larry Ervin
topic editor
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ...