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.
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.
Contrasting yet complementary tastes and textures work their magic in this easy peasy yet oh so impressive first course.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
Clouds of meringue float in caramel sauce in this classic French bistro dessert.
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
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