French Cuisine (general)

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Larry Ervin

Origins of Cajun & Creole French Cooking

How did both Cajun and Creole French refugee populations come to bring such distinct cuisines to Louisiana? more...

Game Hens with Fresh Cranberry Pan Sauce

Downsizing the holiday celebration? Try Cornish game hens instead of turkey. Dress it up with a cranberry reduced wine pan sauce. more...

Caribbean Black Bean Soup with Pumpkin

French colonization of the West Indies is seen / heard / tasted in these French-speaking areas of the Caribbean: St Martin, Guadeloupe, Martinique, Haiti. French Guiana. more...

Braised Endive with Gruyère Cheese Gratin Recipe

Often served raw in salads or stuffed, this chicory relative's natural bitterness mellows with cooking, as exemplified in this gratin recipe. more...

Eggplant Gratin with Provençal Tomato Jam

Eggplant (a.k.a. aubergine in France and much of the world) has grown wild in India, Southeast Asia and China since at least the first century BCE. more...

French Vermouth de Chambéry Attacks US Market

Martini afficianados have been crying in their gin since Noilly-Prat announced in January that they were changing the formula for the dry vermouth they export to the US. more...

Apple, Fennel and Blue Cheese Slaw

The subtle anise overtones of fennel find a friend in apple in this recipe and they buddy up to balance the intensity of your favorite blue-veined cheese. more...

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French Cuisine (general)

French Cheeses, a Guidebook to Regional Cheeses

By: Sheila Gaquin

French Cheeses is a comprehensive guide to more than 350 cheeses of France. A must have for foodies, connoisseurs or Francophiles. more...

French Green Beans, Herb Potatoes & Baked Fries

By: Heather Zorzini

Classic tarragon green beans and tiny new potatoes or oven-roasted fries with herbes de Provence are the perfect side dishes for French herb grilled BBQ Beer Can Chicken. more...

A Chef Aboard a Barge in Burgundy

By: Feature Writer Mari Nicholson

The sun is shining, the guests are lounging on the upper deck, but the chef aboard a barge in Burgundy has to work in a tiny kitchen and produce perfect meals on time. more...

Cherry Tomato & Mozarella Tarte Tatin

By: Solange Berchemin

Savoury Tarte Tatin are delicious starters working on the same principle of the sweet caramalised fruits counterparts. more...

Choosing Sandwiches in France

By: Heidi Brand

Lunchtime in France conjures up images of idle chatter over mouthwatering dishes. But sometimes a sandwich is more practicle and these days, easier on the pocket. more...

An Easy French Meal

By: Melissa Morelli Lacroix

A full French meal for four can easily be prepared to the delight of guests and chef alike. more...

How to make Pissaladière

By: Kate Machin

This classic French dish of caramelized onions, anchovies and olives may look and taste like an Italian pizza, but its origins are quite different. more...

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