Nov 28, 2009
Mussels on the Half Shell – 2 Best Appetizers: Top Shellfish with Either Dijon-Mango Chutney or Anchovy Mayonnaise
In: French Cooking Techniques
By:  Larry Ervin
Nov 26, 2009
Recipe for Pondichéry Cassoulet de Fruits de Mer: French East India Adapts Cuisine to Local Culture & Ingredients
In: French Cuisine (general)
By: Larry Ervin
Nov 23, 2009
Make the Best French Honey Spice Cake: French Classic Pain d'Épices is Perfect for the Holidays
In: French Cuisine (general)
By: Larry Ervin
Nov 20, 2009
Best Baked Brie with Fresh Cranberry Glaze: Stunning Appetizer Perfect for Holiday Gatherings
In: French Cuisine (general)
By: Larry Ervin
Nov 16, 2009
The Best Cajun Gumbo and Creole Gumbo Recipes: Two Classic Louisiana Cuisines Display Subtle Differences
In: Classical French Cuisine
By: Larry Ervin
Nov 15, 2009
Cajun and Creole French Cooking Compared: Two Distinct Refugee Groups Influence Louisiana Cuisine
In: French Cooking Techniques
By: Larry Ervin
Nov 15, 2009
Origins of Cajun & Creole French Cooking: Where did Louisiana Cuisine Come From?
In: French Cuisine (general)
By: Larry Ervin
Nov 8, 2009
Best Game Hens with Fresh Cranberry Pan Sauce: Festive Turkey Alternative for Smaller Celebrations
In: French Cuisine (general)
By: Larry Ervin
Nov 7, 2009
Make 3 Best Savory Amandine Recipes: Almonds Garnish Chicken, Sole, Roast Root Vegetables
In: French Sauces
By: Larry Ervin
Nov 3, 2009
Best Caribbean Black Bean Soup with Pumpkin: French & Creole Cuisines Blend in a Budget-Friendly 1-Dish Meal
In: French Cuisine (general)
By: Larry Ervin
Nov 1, 2009
Best Braised Endive with Gruyère Cheese Gratin: A Fortuitous Accident Led to the Discovery of Endive in 1831.
In: French Cuisine (general)
By: Larry Ervin
Oct 25, 2009
Eggplant Gratin with Provençal Tomato Jam: The Fearsome Purple Egg Sauced with the Flavors of the Mediterranean
In: French Cuisine (general)
By: Larry Ervin
Oct 21, 2009
Vermouth to Steam Mussels or Sauce Pork Chops: Beyond Martinis and Manhattans: Get Cooking with Vermouth
In: French Sauces
By: Larry Ervin
Oct 18, 2009
French Vermouth de Chambéry Attacks US Market: Martini-Lovers Drive Dolin Aromatized Wine’s Entry in America
In: French Cuisine (general)
By: Larry Ervin
Oct 17, 2009
How to Make Cream of Artichoke Soup: Armagnac Spikes this Bistro Belly-Warmer
In: Classical French Cuisine
By: Larry Ervin
Oct 11, 2009
How to Make a Provençal Chard Omelette: Nice’s Queen Vegetable Stars in this Easy Onion and Egg Recipe
In: French Farmhouse Cooking
By: Larry Ervin
Sep 14, 2009
How to Make Provençale Stuffed Tomatoes: Entry-Level Intro to the Joys of Cooking in the Style of Provence
In: French Farmhouse Cooking
By: Larry Ervin
Sep 4, 2009
Creamy Courgette Soup with Fourme D'Ambert: Delicate Zucchini Recipe Punctuated by Blue Cheese
In: French Farmhouse Cooking
By: Larry Ervin
Aug 31, 2009
Apple, Fennel and Blue Cheese Slaw: Easy to Grow: Consider Adding the Crisp Crunch of Fennel to Salads
In: French Cuisine (general)
By: Larry Ervin
Aug 22, 2009
How to Make Four More Savory Crêpe Fillings: Try These for a Change from Fruit-Filled French Pancakes
In: French Cuisine (general)
By: Larry Ervin
Aug 15, 2009
How to Make Seven Savory Crêpe Fillings: Crab, Chicken, Mushrooms, Asparagus. How About Crèpes Benedict?
In: French Sauces
By: Larry Ervin
Aug 8, 2009
Zucchini Pancakes with Double-Cream Brie Recipe: How to Make Savory Crepes When Courgettes are Abundant
In: French Cuisine (general)
By: Larry Ervin
Aug 2, 2009
Meryl Streep Whets the Appetite for Julia Child: Julie and Julia Written and Directed by Nora Ephron
In: French Cuisine (general)
By: Larry Ervin
Jul 26, 2009
Trout Amandine Pan-Fried or Grilled Recipes: The Angler’s Reward: The Morning Catch Sizzling in the Frypan
In: French Cuisine (general)
By: Larry Ervin
Jul 25, 2009
Filo-Wrapped Apple and Cabécou Goat Cheese Bundles: Easy and Elegant Recipe for these Chevre Delights from the Languedoc
In: French Cuisine (general)
By: Larry Ervin
Jul 21, 2009
Grilled Fresh Tomato Basil Soup Recipe: Grilling Deepens the Flavor of Fresh Tomatoes and Adds a Smoky Tang
In: French Cuisine (general)
By: Larry Ervin
Jul 18, 2009
How to Make Fresh Tomato Napoleons: In the Style of Mille Fueille, the Famous French Pastry
In: French Cuisine (general)
By: Larry Ervin
Jul 11, 2009
Parsleyed Chicken Liver & Mushroom Custard: How to Make a Savory Country French Classic Recipe
In: French Farmhouse Cooking
By: Larry Ervin
Jun 21, 2009
Mining Yukon Gold Potatoes - Two Recipes: Crisp Fried with Cumin & Garlic or Smashed with Brie & Apple
In: French Cuisine (general)
By: Larry Ervin
May 25, 2009
How to Make Two Easy Mousse Recipes: Bittersweet Chocolate & Savory Retro Roquefort-Cucumber Mousses
In: Classical French Cuisine
By: Larry Ervin
May 24, 2009
Tips for How to Make Great Mousse Recipes: Simple Techniques Guarantee No Mousse on the Loose
In: French Cooking Techniques
By: Larry Ervin
Apr 18, 2009
Brandy-Spiked Carrot Soup with Ginger & Orange: Getting to Know the French Brandies: Cognac and Armagnac
In: French Cuisine (general)
By: Larry Ervin
Mar 31, 2009
How Can Roquefort Survive a 300% Tariff? One Month Reprieve – Can the Obama Administration Settle Dispute?
In: French Cuisine (general)
By: Larry Ervin
Mar 31, 2009
Response to 300% Tariff on Roquefort: One Month Reprieve – Can the Obama Administration Avert a Trade War?
In: French Cuisine (general)
By: Larry Ervin
Feb 28, 2009
Two Recipes for Spring Asparagus and Chicken: Chunky Chicken and Asparagus Chowder or a Smooth Potage with Lemon
In: French Cooking Techniques
By: Larry Ervin
Feb 7, 2009
Champagne Brunch from Normandy for Special Days: Camembert and Apple Omelette with Champagne Normande
In: Classical French Cuisine
By: Larry Ervin
Dec 9, 2008
How to Make Seafood Eggs Benedict with Asparagus: Shrimp and Nova Scotia Lox Elevate this Traditional Brunch Offering
In: French Sauces
By: Larry Ervin
Dec 4, 2008
St Agur Blue Cheese-Blessed Cauliflower Soup: Fromage Bleu-Lovers Bliss in a Bowl - Potage with Bleu-Veined Cheese
In: French Cuisine (general)
By: Larry Ervin
Dec 1, 2008
How to Make Chicken Chasseur - Hunter's Chicken: Earthy Sauté of Chicken and Mushrooms in Wine, Brandy and Tomatoes
In: French Farmhouse Cooking
By: Larry Ervin
Nov 9, 2008
How to Save Money by Buying Whole Chicken: Easy Steps to Safely Cut Up Chicken Yourself. And Skin It Yourself.
In: French Cuisine (general)
By: Larry Ervin
Oct 26, 2008
How to Make Succulent Wine Braised Short Ribs: This Slow Food is Comfort Food and Budget-Friendly to Boot
In: French Farmhouse Cooking
By: Larry Ervin
Oct 12, 2008
Preparing Fish: Not Overcooked or Over-Sauced: Lemon Steamed Salmon and Pan-Fried Trout Show Simple is Best
In: French Cooking Techniques
By: Larry Ervin
Oct 5, 2008
Creamy Brocolli–Toasted Hazelnut Soup Au Gratin: Cool Weather Tummy-Warmer: Rich Cheese-Topped Vegetable Soup
In: French Cuisine (general)
By: Larry Ervin
Sep 28, 2008
Brie: The Cheese that Helped Make World Peace? Brie de Meaux: a Creamy Soft French Cheese with a Place in History
In: French Cuisine (general)
By: Larry Ervin
Sep 20, 2008
How to Make Three Baked Brie Appetizer Recipes: Soft French Cheese Roasted with Savory or Sweet Toppings
In: French Cuisine (general)
By: Larry Ervin
Sep 7, 2008
How to Make Alsatian Braised Red Cabbage: Healthy Side-Dish of Cabbage from the Alsace Region of France
In: French Farmhouse Cooking
By: Larry Ervin
Sep 6, 2008
Crowd-Pleasing Caramel Apple French Toast: Make-Ahead Breakfast or Brunch for the Extended Family and Friends
In: French Cuisine (general)
By: Larry Ervin
Sep 1, 2008
French Quarter Café Brûlot – The Big Easy Origin: Shorter Version of the Famous New Orleans After-Dinner Coffee
In: French Cuisine (general)
By: Larry Ervin
Sep 1, 2008
How to Make French Quarter Flaming Café Brûlot: Festive New Orleans After-Dinner Coffee Drink Recipe
In: French Cuisine (general)
By: Larry Ervin
Aug 30, 2008
How to Make Belgian Beef Stew Recipe: Carbonnade Flammade may Remind You of Beef Bourguignon
In: French Sauces
By: Larry Ervin
Aug 23, 2008
How to Make Steak au Poivre: Classic Pepper Steak Rewards the Urge to Splurge
In: Classical French Cuisine
By: Larry Ervin
Aug 17, 2008
Glossary of French Culinary Terms P to Z: French Cooking Terms in Menus and Recipes can be Confusing
In: French Cuisine (general)
By: Larry Ervin
Aug 17, 2008
Glossary of French Culinary Terms C to E: French Cooking Terms in Menus and Recipes can be Confusing
In: French Cuisine (general)
By: Larry Ervin
Aug 17, 2008
Glossary of French Culinary Terms F to O: French Cooking Terms in Menus and Recipes can be Confusing
In: French Cuisine (general)
By: Larry Ervin
Aug 17, 2008
Glossary of French Culinary Terms A to B: French Cooking Terms in Menus and Recipes can be Confusing
In: French Cuisine (general)
By: Larry Ervin
Jul 27, 2008
How to Poach Pears in Red Wine: End That Special Meal with a Dessert Sure to Impress
In: French Cuisine (general)
By: Larry Ervin
Jul 19, 2008
How to Make Two Easy Flavored Mayonnaise Recipes: Fresh Summer Herb or Provençal Anchovy Mayonnaise
In: French Sauces
By: Larry Ervin
Jul 12, 2008
How to Make Country French Bean Salad: Picnic or Bastille Day Party - Try this Piquant Blend of Legumes
In: French Farmhouse Cooking
By: Larry Ervin
Jul 5, 2008
How to Make Warm French Potato Salad: Everyday Picnic Side Dish Transported by Herbed Dijon Vinaigrette
In: Classical French Cuisine
By: Larry Ervin
Jun 28, 2008
Grilled Halibut with Fresh Herbed-Tomato Relish: How to Make a Great Summer Recipe for the BBQ or Broiled Anytime
In: French Cuisine (general)
By: Larry Ervin
Jun 22, 2008
Make Blue Cheese Dressing; 3 Easy Recipes: For topping your Salad, Steak, Chop or Burger: Roquefort or any Blue
In: French Sauces
By: Larry Ervin
Jun 21, 2008
How to Grill French-Style Burgers: Three Ways to Enhance Ground Beef or Lamb with French Ingredients
In: French Cuisine (general)
By: Larry Ervin
Jun 15, 2008
How to Make Camembert en Boîte: Normandy’s Famous Cheese Baked in its Own Box
In: French Cuisine (general)
By: Larry Ervin
Jun 8, 2008
How to Make The World's Best French Toast Recipe: Breakfast or Brunch Treat - Simple or Dressed for Guests
In: French Cuisine (general)
By: Larry Ervin
Jun 8, 2008
How to Make Crustless Quiche Recipe: High Protein, Low Carb: Spinach Quiche with no Crust
In: French Farmhouse Cooking
By: Larry Ervin
May 17, 2008
How to Grill or Roast Asparagus: Asperge Grillé - Even More Intense Flavor than Steaming?
In: French Cuisine (general)
By: Larry Ervin
May 17, 2008
How to Use a French Press for Great Coffee: A Few Easy Steps to Brew the Best Cupa Java in Minutes
In: French Cooking Techniques
By: Larry Ervin
May 14, 2008
How to Make The Best Coffee: Five Tips to a Superior Brew Any Barrista Would Be Proud of
In: French Cuisine (general)
By: Larry Ervin
May 9, 2008
How to Roast Pork Perfumed with Pears and Fennel: Tasty Alternative to Sunday Roast Beef or Pot Roast
In: French Cuisine (general)
By: Larry Ervin
Apr 28, 2008
How to Make Bouef Bourguignon: Beef Burgundy: Classic Rich French Stew with Red Wine, Mushrooms and Pearl Onions
In: Classical French Cuisine
By: Larry Ervin
Apr 27, 2008
Mussels with Garlic-Anchovy Sauce: Poor Man's Oyster Wonderful w. Pasta in Provencal Shellfish Dish
In: French Cuisine (general)
By: Larry Ervin
Apr 24, 2008
How to Make Mediterranean Chicken Recipe: Exotic but Easy--Citrus-Infused Chicken with Olives and Rosemary
In: French Cuisine (general)
By: Larry Ervin
Apr 20, 2008
How to Make Sweet Potato Hash w- Fennel & Salmon: Top this Smoked Salmon Hash with a Poached Egg for an Elegant Brunch
In: French Farmhouse Cooking
By: Larry Ervin
Apr 18, 2008
How to Make Tuna Salade Niçoise with Asparagus: Provençal Tuna Salad Recipe with Herbed Goat Cheese, Capers & Olives
In: French Cuisine (general)
By: Larry Ervin
Apr 9, 2008
How to Make Croque Monsieur ou Croque Madame: Grilled Ham and Cheese: Classic Paris Café Fare
In: French Cuisine (general)
By: Larry Ervin
Mar 29, 2008
Fromage Bleu: 11 French Blue Cheeses Compared: A Sampler's Guide to Roquefort and Ten Noteworthy Others
In: French Cuisine (general)
By: Larry Ervin
Mar 9, 2008
How to Make Scallops in Pernod-Tarragon Cream: Quickly Cooked Shellfish with Herbed Cream Sauce
In: French Sauces
By: Larry Ervin
Mar 6, 2008
How to Make Steamed Clams a l'Indienne Recipe: East Indian Ingredients Infuse French Favorite: Steamed Shellfish
In: French Cuisine (general)
By: Larry Ervin
Mar 1, 2008
Recipe for Peach Saboyan and Meringue Cookies: Zabaglione: Sweet Wine Custard Paired with a Crispy Holiday Treat
In: French Cooking Techniques
By: Larry Ervin
Mar 1, 2008
How to Separate Egg Whites to Make Meringue: A Few Tips on Turning Eggs into Fluffy Souffles or Meringues
In: French Cooking Techniques
By: Larry Ervin
Feb 24, 2008
How to Make Blue Cheese Potatoes Au Gratin: Bleu d’Auvergne Puts a Poignant Twist in Creamy Baked Spuds Recipe
In: French Cooking Techniques
By: Larry Ervin
Feb 23, 2008
How to Make Steamed Asparagus & Vinaigrette: Tips for Buying & Steaming Asparagus to Serve Plain or with Dressing
In: French Sauces
By: Larry Ervin
Feb 21, 2008
How to Make Provençal Tapenade: Olives, Capers, Anchovies & Garlic: Provence Sunshine in Your Mouth
In: French Cuisine (general)
By: Larry Ervin
Feb 7, 2008
How To Buy, Store & Clean Mussels: Get All the Flavor and Protein-Rich Nutrition but No Sand-No Beard
In: French Cooking Techniques
By: Larry Ervin
Feb 6, 2008
How to Make Mussels Steamed in Wine & Herbs: Moules a la Mariniere: Quick and Easy Recipe--Gourmet French Cuisine
In: French Cuisine (general)
By: Larry Ervin
Feb 3, 2008
How to Make Two Easy Chicken Liver Pâté Recipes: Simple French Appetizers for Your Next Cocktail or Dinner Party
In: French Cuisine (general)
By: Larry Ervin
Jan 22, 2008
How to Make Two Classic Dessert Crêpe Recipes: Crêpes Suzette and Crêpes Normande: Flaming Good French Pancakes
In: Classical French Cuisine
By: Larry Ervin
Jan 22, 2008
How to Make Crêpes, France's Thin Pancakes: Classic French Pancakes: Basics for Sweet or Savory Recipes
In: French Cooking Techniques
By: Larry Ervin
Jan 17, 2008
Basic French Omelette How To: With or Without Cheese, Make a Simple Egg Dish Everybody Loves
In: Classical French Cuisine
By: Larry Ervin
Jan 9, 2008
How to Make Chicken in Creamy Dijon Mushrooms: Plate-Licking Mustard Sauce Enriches Boneless Breasts or Pork Chops
In: French Sauces
By: Larry Ervin
 How to subscribe to feeds
|
