Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Part bread, part cake, kugelhopf is made like brioche, but not as rich. This one is studded with raisins and brushed with a butter and dusted with sugar.
The definition of salmi? Easy. It’s a French stew in which poultry is partially roasted, then slowly simmered in a sauce before being served in regal fashion.
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.
Just revel in this sublime confit made from pork belly cured with spices, slowly cooked until tender, and finished by deep-frying.
Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
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.
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