French fines herbes goes something like thyme, rosemary, oregano, and parsley. A taste of Provence, not Simon & Garfunkel.
Pistou, similar to pesto but without the pine nuts, elevates this simple French vegetable soup. Let the season be your guide when choosing your vegetables.
Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.
Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.
Forget the fat for a moment and enjoy this crispy confit. Pork belly is cured with spices, cooked slowly until tender, and finished by deep-frying.
Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.
Sweet skate fish is sauteed in butter until golden then served on a raft of seasoned croutons and briny capers. A delicate lunch or light Sunday supper.
These rich and tangy tarts are filled with sweet, caramelized onions, crunchy walnuts, and Roquefort cheese. Serve as appetizers or a first course.
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