French Cuisine (general)
All contributors in French Cuisine (general)
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...
All feature articles in 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:
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
Savoury Tarte Tatin are delicious starters working on the same principle of the sweet caramalised fruits counterparts. more...
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...
A full French meal for four can easily be prepared to the delight of guests and chef alike. more...
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...
All contributing articles in French Cuisine (general)