Tag: French

Le Creuset’s New Cookbook Makes French Recipes Approachable

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.

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Banana Dulcey Entremet

To make this challenging multi-layered elegant dessert would be quite the accomplishment, and totally worth it in the end.

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Pot Au Feu: A French Peasant Soup

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.

Midnight in Paris: The Perfect Onion Soup Gratiné

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.

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Pumpkin and Leek Crepes

Be inspired to learn how to make an Italian version of crepes from this beautiful video.

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Featuring: Chef Vincent Lesage

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.

Rustic French Apple Tart

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.

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Egg Nog French Toast

Soak your bread in egg nog the night before and simply bake the French toast in the morning for a delicious winter brunch.

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French Patisserie Made Simple

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.

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Elegant Apple Tart

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.

Madeleines de Commercy

Madeleines are the perfect treat for breakfast or afternoon tea. Sweet but not too much, with fresh ingredients and lovely vanilla flavor.

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Elegant Ricotta French Toast

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.

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How to Make Buttery Palmiers

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

Shibuya Toast

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.

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Aïoli Provençal

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.

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Ratatouille

Flavorful Ratatouille

This flavorful vegetarian dish is so easy. Chop up the contents of your ratatouille, cook, and enjoy.

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Kouign Amann

Learn the secret of making and pronouncing the buttery Kouign Amann pastry.

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French Inspired White Bean Dip

This bean dip is surprisingly creamy from the soft combination of white beans with olive oil and keeps well in the refrigerator.

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Fromage Fort Recipe

Fromage Fort Recipe

Formage fort, is simply the easiest, more delicious, and most rustic way to give leftover cheese a new breath of life.

Lentil and Sausage Cassoulet

Lentil and Sausage Cassoulet

This version of the slow-cooked French casserole takes a little of the meat and replaces it with juicy stock enriched lentils.

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