Latest Contributing Articles
Oct 17, 2009
How to Make Lentilles du Puy: Two Auvergnat Recipes
In: French Farmhouse Cooking
By: Melissa Morelli Lacroix
Sep 25, 2009
Auberge of the Flowering Hearth: Guide to Classic French Cuisine, Wine
In: Classical French Cuisine
By: Karen Edwards
Sep 22, 2009
Slicing Meat the Easy Way: How to Get Very Thin Slices of Meat
In: French Cooking Techniques
By: Marka Charalambous
Sep 20, 2009
Gumbo and Jambalaya: Cajun Recipe Variations
In: French Cooking Techniques
By: Theresa D. Young
Sep 9, 2009
3 Fruit Recipes for French Dessert Clafouti: Easy Oven-Baked Pudding with Fresh Raspberries, Peaches or Figs
In: French Farmhouse Cooking
By: Heather Zorzini
Aug 30, 2009
French Green Beans, Herb Potatoes & Baked Fries: Easy Tarragon Green Beans & Potatoes for French BBQ Beer Can Chicken
In: French Cuisine (general)
By: Heather Zorzini
Aug 28, 2009
Ratatouille Recipe: A Vegetable Stew from the Mediterranean
In: Classical French Cuisine
By: Solange Berchemin
Aug 27, 2009
A Chef Aboard a Barge in Burgundy: Cruising Down the River While Preparing a Delicate Sauce is not Easy
In: French Cuisine (general)
By: Mari Nicholson
Aug 19, 2009
Cherry Tomato & Mozarella Tarte Tatin: Savoury Up-Side-Down Pie
In: French Cuisine (general)
By: Solange Berchemin
Jul 28, 2009
Choosing Sandwiches in France: Some Common French Sandwich Fillings
In: French Cuisine (general)
By: Heidi Brand
Jul 23, 2009
How to Make Hollandaise Sauce at Home: A Hollandaise Recipe for This Rich Classic Gourmet Sauce
In: French Sauces
By: Jo Jackson
Jul 19, 2009
How to Make a Soufflé: An Easy Step by Step Guide to Making this Famous French Dish
In: Classical French Cuisine
By: Kate Machin
Jul 19, 2009
Hachis Parmentier Recipe: A Typical French Recipe
In: Classical French Cuisine
By: Cecile Le Page
Jul 18, 2009
An Easy French Meal: Five Courses in Under 2 Hours
In: French Cuisine (general)
By: Melissa Morelli Lacroix
Jul 12, 2009
How to make Pissaladière: Celebrate Bastille Day with a Traditional French Pizza-Style Dish
In: French Cuisine (general)
By: Kate Machin
Jul 2, 2009
Coq au Vin Jaune. Chicken in Sweet White Wine: A Sweet Summer Update for a Classic French Casserole
In: French Cuisine (general)
By: Kerry Swash
Jul 2, 2009
Three French White Wine Summer Sauces: Arbois Blanc, Sauce Diable, Sauce Au Vert for Grilled Meats
In: French Sauces
By: Kerry Swash
Jun 24, 2009
Peches Cardinal: Poached Peaches with Raspberry Coulis
In: Classical French Cuisine
By: Alicia Richardson
Jun 11, 2009
Colorful Summer Salad Recipes: Easy, Fast and Healthy Meals for Warm Days
In: Classical French Cuisine
By: Cecile Le Page
May 21, 2009
How To Make French Liver Pâté: Delicate, Seasoned Food Specialties From France
In: French Cuisine (general)
By: Fleur Hupston
May 14, 2009
Sweet Millassou - A Slice of Corn and Sugar: French Peasant Pudding. One of the oldest Recipes in the Pyrenees
In: French Farmhouse Cooking
By: Kerry Swash
May 14, 2009
Cabecou du Perigord. Soft Goats Cheese Tart: A Classic French Farmhouse Lunch Recipe from the Midi Pyrenees
In: French Farmhouse Cooking
By: Kerry Swash
May 7, 2009
Three French White Wine Summer Sauces: Arbois Blanc, Sauce Diable, Sauce Au Verts for Grilled Meats
In: French Sauces
By: Kerry Swash
May 6, 2009
French Haricot White Bean and Rosemary Pâté: Haricot Tarbais Herb Scented Terrine - A Vegetarian Starter
In: French Cuisine (general)
By: Kerry Swash
May 6, 2009
Two Omelettes and a Glass of Wine: Simple French Cuisine. A Perfect Light Supper
In: French Cuisine (general)
By: Kerry Swash
Apr 19, 2009
Making Brown Veal Stock: French Recipe and Technique For Fond de Veau
In: French Cooking Techniques
By: Chris Albano
Mar 22, 2009
French-Style Easter Menu: Celebrate Spring with this Elegant Easter Lunch for Six
In: French Cuisine (general)
By: Lise Charlebois-Ludot
Mar 22, 2009
French Cheese: How to Serve the Perfect Plate: Follow These Tips for Selecting and Serving French Cheeses
In: French Cuisine (general)
By: Lise Charlebois-Ludot
Mar 13, 2009
Simple French Cookery by Raymond Blanc: Book Review of Top French Chef’s Classic Recipes
In: Classical French Cuisine
By: Joanne E. Brannan
Mar 13, 2009
Authentic Quiche Lorraine Recipe: Here's How to Make France's Most Famous Dish
In: Classical French Cuisine
By: Christina Rebuffet-Broadus
Mar 6, 2009
Raymond Blanc Book Review: A Taste of My Life, a Gastronomic Autobiography
In: French Cuisine (general)
By: Joanne E. Brannan
Mar 6, 2009
French Onion Soup History and Recipe: A French Cuisine Classic, Here's A Delicious Soupe à l'Oignon recipe
In: Classical French Cuisine
By: Christina Rebuffet-Broadus
Mar 3, 2009
Black Truffle Omelette: Along with reduced fat and dairy free versions
In: Classical French Cuisine
By: Heidi Brand
Feb 24, 2009
Chocolate Truffles for Mother's Day: Sweet Treats: Homemade Springtime Chocolates
In: Classical French Cuisine
By: Elizabeth Bastos
Feb 7, 2009
Galatoire's Restaurant in New Orleans: Folks Bid $150-Plus Just for a Table on the Friday Before Mardi Gras
In: French Cuisine (general)
By: Carroll Trosclair
Jan 13, 2009
The Original Bordeaux Canelé: Caramelised Rum and Vanilla Canneles from South-West France
In: French Cuisine (general)
By: Kerry Swash
Jan 12, 2009
Pepper Encrusted Filet Mignon - Steak au Poivre: Beef Tenderloin with Black Peppercorns and Grains of Paradise
In: Classical French Cuisine
By: Stephanie Jolly
Jan 9, 2009
Civet of Pork – Rich French Stew: A Traditional Farmhouse Recipe from South West France
In: French Farmhouse Cooking
By: Kerry Swash
Dec 28, 2008
Roquefort Blue Cheese: Appellation d’Origine Contrôlée for the King of French Cheeses
In: French Cuisine (general)
By: Joanne E. Brannan
Dec 8, 2008
Garbure - a Rustic Stew from South West France: A Winter Warmer Soup Recipe from the Gascon Peasants
In: French Farmhouse Cooking
By: Kerry Swash
Nov 30, 2008
Homemade French Onion Soup: Have a Hot Bowl with Dinner's Main Course or for Lunch
In: French Cuisine (general)
By: Denise Musumeci
Nov 28, 2008
White Garlic Tourin, A Classic French Soup: This Aromatic French Garlic Soup Recipe is a Gallic Winter Warmer!
In: French Farmhouse Cooking
By: Kerry Swash
Nov 24, 2008
Holiday French Meat Stuffing: Comforting Aromatic Pork Dressing
In: French Cuisine (general)
By: Chris Albano
Nov 22, 2008
How to Make Vacherin: Cranberry Vacherin, French Dessert Like Baked Alaska
In: Classical French Cuisine
By: Jackie Milligan
Nov 22, 2008
Apple & Armagnac Gascon Croustade Cake: An Easy Cook-at-Home Version of a Classic French Pastry Dessert
In: French Cuisine (general)
By: Kerry Swash
Nov 14, 2008
Coq Au Vin Recipe: French Chicken and Vegetables in Wine Sauce
In: Classical French Cuisine
By: Jackie Milligan
Oct 29, 2008
Baked Camembert Cheese in its Box: An Easy and Delicious Hot Cheese Starter - a French Classic
In: French Cuisine (general)
By: Kerry Swash
Oct 24, 2008
French Cuisine: Style and Aesthetics: Classical and Regional Influences to French Culinary Techniques
In: French Cuisine (general)
By: Brian Smith
Oct 10, 2008
Vichyssoise, History and Beyond: French Potato and Leek Soup Variations
In: French Cuisine (general)
By: Chris Albano
Oct 8, 2008
How To Make Clafoutis: French Cherry Custard Pie
In: French Farmhouse Cooking
By: Jackie Milligan
Oct 8, 2008
Delicious Pumpkin Soup Recipe: Turn that Halloween Lantern into a Tasty Meal
In: French Farmhouse Cooking
By: Janice Hally
Sep 10, 2008
Pink Garlic Cream Soup Recipe: Delicious Ail Rose de Lautrec and
In: French Cuisine (general)
By: Paola Westbeek
Sep 3, 2008
Tanche Olives: The Black Pearl of Provence: A Black Olive Unique to the Region of Nyons, France
In: French Cuisine (general)
By: Paola Westbeek
Aug 31, 2008
The Sweet Chestnut From South- East France: A Regional Delicacy of the Ardèche & Chocolate Chestnut Loaf Recipe
In: French Cuisine (general)
By: Paola Westbeek
Aug 28, 2008
The History of Dijon Mustard: A Fine French Condiment From the Mustard Capital of the World
In: French Cuisine (general)
By: Paola Westbeek
Aug 24, 2008
San Diego's French Restaurant Revolution: A La Francaise, The Farmhouse Cafe, Blue Boheme and La Vache
In: French Cuisine (general)
By: T. Regula
Jul 30, 2008
Perfect Gourmet Apricot Plum Stuffing: Homemade Fruit Stuffing Adds Pizzaz to Your Pork and Fowl
In: French Farmhouse Cooking
By: Christopher T. Reilly
Jun 28, 2008
How to Make Crepes: No-Fail Technique: Delicious French Street Fare the Easy Way
In: French Cooking Techniques
By: Judith Faucette
Jun 26, 2008
Puy Lentils from France: Gourmet Vegetarian Ingredient that is Quick and Easy to Prepare
In: French Cuisine (general)
By: Joanne E. Brannan
Jun 23, 2008
Tour de France Party: The Paris-Brest Makes a Comeback
In: Classical French Cuisine
By: Elizabeth Bastos
Jun 19, 2008
Nicoise Salad: Traditional French Salad With Untraditional Pepper Seared Tuna
In: French Cuisine (general)
By: Chris Albano
Jun 17, 2008
Clafoutis Recipe: An Easy Classic French Dessert with Cherries
In: Classical French Cuisine
By: Elizabeth Bastos
Jun 2, 2008
Unpasteurized Camembert Cheese: Appellation Contrôlée Raw Milk Cheese from Normandy, France
In: French Cuisine (general)
By: Joanne E. Brannan
Jun 1, 2008
Grilled Hanger Steak: Making the Infamous French “Onglet” Butcher’s Steak
In: French Cooking Techniques
By: Chris Albano
May 22, 2008
Crème Fraiche d'Isigny AOC: Gourmet French Soured Cream from Normandy Has Own Appellation
In: French Cuisine (general)
By: Joanne E. Brannan
May 15, 2008
Unrefined Sea Salt Sel de Guérande: Traditionally Made Unrefined Salt from the Brittany Coast, France
In: French Cuisine (general)
By: Joanne E. Brannan
Apr 13, 2008
Salade Avec Le Formage de Chevre: Goat Cheese Preparation, History & Recipe with Champagne Vinaigrette
In: French Cuisine (general)
By: Chris Albano
Apr 5, 2008
Souffle Glace a L'Orange: Frozen Grand Marnier Souffle Recipe
In: French Cooking Techniques
By: Chris Albano
Apr 5, 2008
Macaronis Avec Le Canard et Cepes: Noodles With Duck Confit And Cepe-Goat Cheese Cream Sauce
In: French Cooking Techniques
By: Chris Albano
Apr 5, 2008
French Onion Pizza: Pissaladiere Recipe
In: Classical French Cuisine
By: Chris Albano
Mar 8, 2008
Loire Valley - French Cuisine: One of the Largest French Wine Regions
In: French Cuisine (general)
By: Neil Gunn
Mar 4, 2008
Provence: Southern French Cuisine: Home of Bouillabaisse and Ratatouille
In: French Cuisine (general)
By: Neil Gunn
Mar 2, 2008
Brittany - Best of French Cuisine: Crepes, Galettes and Breton Seafood to Die For
In: French Cuisine (general)
By: Neil Gunn
Mar 2, 2008
Easy Coq au Vin Recipe: A Simple Version of this Classic French Dish
In: French Cuisine (general)
By: Elizabeth Gregory
Feb 24, 2008
Normandy: Best of French Cuisine: Gigot d’Agneau Pre Sel, Camembert, Washed Down With Calvados
In: French Cuisine (general)
By: Neil Gunn
Feb 23, 2008
Burgundy: Best of French Cuisine: Beef Bourguignon, Dijon Mustard, Chaource & Epoisses Cheese
In: French Cuisine (general)
By: Neil Gunn
Jan 13, 2008
History of French Cuisine: Escoffier, Careme and de la Varenne Lay Foundation of Great Cuisine
In: Classical French Cuisine
By: Michael Cortese
Nov 3, 2007
French Style Lamb Recipe: Recipes for Tender Slow-Cooked Leg of Lamb and Potatoes Dauphinoise
In: French Cuisine (general)
By: Corinne Lutton
Jun 25, 2007
Salt Cod Salad with Aoli: An Unusual Summer Recipe Using a Colourful Mix of Vegetables
In: French Cuisine (general)
By: Joy Levesley
Jun 22, 2007
Salade Nicoise with Fresh Tuna: A New Slant on a Classic Summer Salad .
In: French Cuisine (general)
By: Joy Levesley
Jun 16, 2007
Honeyed Pork Filet: A simple recipe to compliment a perfect piece of pork
In: French Cuisine (general)
By: Joy Levesley
Apr 21, 2007
Morbier Cheese and Other Franche-Compte Cuisine: Saucisse de Morteau and Charcuterie from Doubs and Jura Region.
In: French Farmhouse Cooking
By: Neil Gunn
Feb 26, 2007
Mirepoix: A combination of onion, carrot and celery
In: Classical French Cuisine
By: Megan Romer
Feb 15, 2007
French Duck Confit Recipe: Step by Step Recipe for Duck Confit - a French classic
In: French Cooking Techniques
By: Cindy McGlynn
Feb 15, 2007
French Duck Lyonnaise Recipe: Duck confit is baked with potatoes and served with salad greens.
In: French Cooking Techniques
By: Cindy McGlynn
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