Baked Brie en Croûte Recipe

Baked Brie en Croûte

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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  • 15 M
  • 1 H, 30 M
  • 0

Skate Grenobloise

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.

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  • 20 M
  • 20 M
  • 0
Double Chocolate Souffles Recipe

Double Chocolate Soufflé

Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.

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  • 20 M
  • 35 M
  • 3

Floating Islands

Clouds of meringue float in caramel sauce in this classic French bistro dessert.

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  • 45 M
  • 1 H
  • 0
Hazelnut Chocolate Tuiles Recipe

Hazelnut Chocolate Tuiles

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.

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  • 30 M
  • 1 H
  • 0
Escargot Recipe

Escargot | Snails with Herb Butter

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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  • 35 M
  • 2 H
  • 2
French Country Pate Recipe

French Country Pâté

Cooking pork shoulder, liver, and duck fat with spices, splashes of Cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.

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  • 1 H
  • 3 H, 30 M
  • 2

Braised Celery Root

Celery root, or celeriac, is a relative of the familiar green celery stalks in the supermarket. Braise this root vegetable for a new Fall flavor.

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  • 35 M
  • 1 H, 30 M
  • 0
Barefoot Contessa Baba au Rhum Recipe

Barefoot Contessa Baba au Rhum

This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.

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  • 45 M
  • 3 H, 45 M
  • 0