Articles related to "French Cooking Techniques"

Mirepoix is a simple combination of onion, carrot and celery that is used in nearly every traditional French stew and many other dishes.

Making tasty, paper-thin crepes doesn't have to be a stressful experience - or involve a special pan. Follow these instructions for reliable, easy-to-prepare crepes.

The foundation for brown sauces like Espagnole and Demi Glace

This traditional Lyonnaise preparation is a hearty meal with duck confit baked with potatoes, and served with a splash of white wine vinegar and roasted onions. Oh la la!

What better way to make a dessert special, than by setting it on fire! Preferably briefly. One flavored with orange liqueur, one with apples and Calvados. Both delicieux.

Elegant enough for guests, quick and easy enough to make for just you when you feel like pampering yourself. You may know the Italian version better: zabaglione.

Buffalo wings are simply called "wings" by Buffalonians, as though to say "What else would you do with chicken wings?" What indeed?

As good as any French restaurant might serve, offer this to your dinner guests and they will call you a gourmet. Don't tell them how easy it is. Just say thank you.

Confit is a classical French preparation and a wonderful way of preserving meat. Chef Craig Domville of Le Paradis bistro in Toronto explains confit step-by-step.

Cailles to Estragon, potentially confusing French terminology crops up, not only in menus and recipes for French cuisine, but in derivative cuisines around the world.

Faison to Oeufs, potentially confusing French terminology crops up, not only in menus and recipes for French cuisine, but in derivative cuisines around the world.

Whether you're a beginning cook or just continue to be intimidated by making good crust, here's a tasty recipe that makes crust unnecessary. Good for low-carb diets, too.

Crêpes are incredibly versatile. People who only associate crèpes with sweet fillings like fruit miss the myriad possibilities on the savory side. Try one of these.

Make-ahead mousses simplify entertaining. These two recipes demonstrate how flexible a mousse can be: classic dessert or elegant starter June Cleaver would proudly serve.

It's not rocket science, but there is some science involved in separating eggs properly so that you can then beat the egg whites into submission, or meringue, or souffle.

How did both Cajun and Creole French refugee populations come to bring such distinct cuisines to Louisiana?

Bacon wrapped shrimp, cheese plates and escargot? Fifteen local restaurants have all this and much more for the mouth-watering price of $25 for three dishes.

Brunch is a breeze with any of these make-ahead dishes: Ham and Potato Fritatta, Ham Quiche or Asparagus Cordon Bleu Bleu Crêpes

Any savory filling one can think to add to an omelette will taste great in a crêpe, too. Here are four examples of crêpes swerving to the savory side.

Asparagus is the harbinger of Spring. This versatile vegetable can stand on its own or be used in a hundred other recipes. Here's one that will have your guests raving.

Spanish cuisine is dominated by fresh produce, light seasonings, and seafood from the Atlantic Ocean, Mediterranean Sea, and fresh water mountain rivers.

Gumbo has been described as Louisiana's bouillabaisse: French in inspiration, but adapted to local ingredients and borrowing from other cultures in Louisiana.

Tips and techniques for a mousse will make your dinner guests sit up and take notice. Curious about where these foamy desserts and entrees came from? Read on.