Dig into this comforting winter salad loaded with escarole, pomegranate, French goat cheese and warm lentils, that will refresh you, but also keep things cozy.
Create a stunning appetizer that is simple to make with flavorful French goat cheese and plenty of fun things to dip with.
This festive pasta is made with roasted beets and served with French Bleu de Chèvre goat cheese and linguine to make for a cozy, beautiful, and easy meal.
That’s right, your favorite French cookware is releasing their first cookbook this October. Not only does it have some seriously beautiful photography loaded with enviable dutch ovens and cast iron, its pages are bursting with French recipes broken down to feel totally approachable.
These Espresso Chip Madeleines are such an elegant little treat. Fun to bake and perfect to share!
Step up your champagne game by turning a would-be basic glass into a full-blown cocktail.
To make this challenging multi-layered elegant dessert would be quite the accomplishment, and totally worth it in the end.
Use leftover panettone cakes to make french toast stuffed with mascarpone, chocolate, and drizzled with an orange syrup.
Somewhere along the lines, the culinary world eschewed boiled meats and vegetables as “bland” and “boring”–favoring, instead, techniques like searing, blanching, and sautéing. This could not be further from the truth. The basic method of boiling can transform carrots, cabbages and turnips into exquisite vegetables that melt in your mouth–and tough cuts of meat, like brisket or shanks, into tender and succulent wonders.
Tis the season of soup. Dive into Betty Rosbottom’s new cookbook debuting the hottest soups of the year and of all time with fresh salad ideas and sandwiches to match the hot or cold bowls.
Be inspired to learn how to make an Italian version of crepes from this beautiful video.
Swap out a usual pie crust of a French silk with a layer of brownies and you have a brownie bottom chocolate pie, a chocolate lover’s dream.
Executive Chef Vincent Lesage of Angel Oak Restaurant has always found inspiration through art in the form of food since he was a little boy visiting the galleries and museums around his home in Paris. Finding his way to California and discovering the fresh bounty of the west coast has made his culinary palette even more colorful. Read about how his imagination brings it all together.
If you love the perfectly crispy shoestring fries often found at a steakhouse, then you must try this copycat recipe.
Making a French omelette can seem like a daunting task, but with a few tips and the right pan you will be well on your way to perfection.
Revamp your brunch in a delicious way with a wave of new French toast recipes that are sure to be mouthwatering.
It’s the kind of thing you make on a Sunday afternoon, when the sun shines through the kitchen windows and onto the wooden board scattered with thinly sliced apples. The smell of a pie shell twirls in the air finding our nose. This is how a rustic French apple tart should feel like.
Made with yellow onions, shallots, and leeks, this triple onion soup with sherry and white wine is true, cheesy comfort food.
Also known as rabanada, Brazilian French toast has more of a custard flavor than standard French toast and is sprinkled with sweet cinnamon sugar.
Soak your bread in egg nog the night before and simply bake the French toast in the morning for a delicious winter brunch.
For a taste of French-style sweets, but in shorter travel time, head to Quebec City, Canada for these best bakeries.
A beautiful gift or addition to a baker’s bookshelf, this French cookbook simplifies classic recipes and inspires modern sweet with traditional methods. Each recipe can accomplished in a home kitchen.
Easily make the classic French ham and cheese sandwich for a crowd of brunch eaters with this croque monsieur breakfast casserole.
A simple apple tart with a vanilla and apple filling is topped with thinly arranged apple slices for an elegant presentation of the classic French dessert.
A traditional French Connection is slathered with garlic butter and layered with crisp cucumber slices, brie blue cheese, and onion for a simply delightful sandwich.
Thick slices of bread are crusted in a peanut butter and cereal crumble and stuffed with peanut butter and banana slices for a sweet start to the day.
Real French cooking is presented in a causal, homey style at the relaxed Brasserie Blanc in London.
Madeleines are the perfect treat for breakfast or afternoon tea. Sweet but not too much, with fresh ingredients and lovely vanilla flavor.
Easy enough to throw together for brunch, but decadent enough for dessert, this soaked and baked French toast is great with all of the season’s fruit.
Buttery, sweet, and flaky with caramel flavors, palmiers are so easy to make. Once you master puff pastry, you are on your way to having these French sweets
Old Town Alexandria’s Bastille and Bistrot Royal serve up two sides of French with an inventive pastry chef and a superior sommelier.
If Spring were a cookie, it would be a macaron. Join The Vermont Epicure as she learns how to make them in Paris.
Wheat beer and orange zest add brightness to french toast to balance rich mascarpone while pistachios provide texture and nutty flavor. The perfect brunch.
Understand key French terms and become a better cook and recipe reader.
A delicious, simple and impressive Alsatian dish to serve next time the next time you host a gathering.
Learn these easy tips and get in the rhythm of making a great pot of French press coffee every morning.
The sweeter, Tokyo version of French toast is known as Shibuya. Berries, bread, maple, ice cream, and whipped cream make for a lengthy, but delicious, dish.
Hachis Parmentier is a classic French shepherd’s pie made with beef in a red wine sauce and the fluffiest mashed potatoes you will ever have.
An icon of French celebration, this sweet structure is made of pastry puffs held together by smooth caramel.
A festive take on the French toast with a touch of brandy. Easy and delicious to make everyone happy on a Sunday morning.
Discover the basics to creating the savory version of this French delicacy. Remember, whipping is the key.
Stephane Iacovelli gives an introductory, seductive lesson in French food.
Welcome to Marseille. Home of bouillabaisse, striped breton shirt and one of the most involved fish markets. Seafood in this area is king. As is quality.
By 5am, bakeries are in full production. Watch the process of a French bakery creating and shaping authentic baguettes.
Aïoli refers not only to mayonnaise, but to a meal of the sauce and food to dip. In south France, aïoli garni comes with veggies, eggs, cod, and escargot.
On a hot day, few thing can quench thirst like a French lemon tart. For a tart filling and a sweet crust follow Jacques Genin’s, of France, lead.
Totally delicious and of course fluffy, this vibrant soufflé will rise to meet all your expectations. Top with a warm hazelnut crumble.
Located in French town is the historic Villa Shanti hotel and restaurant. With its European style and French and Indian dishes all visitors feel welcome.
This flavorful vegetarian dish is so easy. Chop up the contents of your ratatouille, cook, and enjoy.
Learn the secret of making and pronouncing the buttery Kouign Amann pastry.
Pork sausage wrapped in a buckwheat crepe- authentic French street food.
This week, the French brand famous for Macarons opened up their new US flagship location, in Soho, and we decided to stop by for some first impressions.
Gluten-free crepes with rice flour and filled sweet or savory filling.
Luxurious foie gras no longer has to be reserved for restaurants. Follow these steps to create the French version of the rich appetizer.
This bean dip is surprisingly creamy from the soft combination of white beans with olive oil and keeps well in the refrigerator.
Formage fort, is simply the easiest, more delicious, and most rustic way to give leftover cheese a new breath of life.
Master this famous French dessert and you’ll be set to wow any and all dinner guests.
This version of the slow-cooked French casserole takes a little of the meat and replaces it with juicy stock enriched lentils.
Omnivore started like a rebellion, [spring from the] understanding that food and cuisine were about to change, that they needed to change in France. Young chefs arriving…
This gratin is a great side dish to any protein for dinner and the leftovers can be eaten cold for lunch the next day.