May 9, 2008

Pork Roast with Pears and Fennel: Tasty Alternative to Sunday Roast Beef or Pot Roast

In: French Cuisine (general)

By: Larry Ervin

Apr 28, 2008

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

Poulet a l'Orange Méditerranée: Citrus-Infused Chicken with Olives and Rosemary

In: French Cuisine (general)

By: Larry Ervin

Apr 20, 2008

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

Tuna Salade Niçoise with Asparagus: Provençal Tuna Salad with Herbed Goat Cheese, Capers & Olives

In: French Cuisine (general)

By: Larry Ervin

Apr 9, 2008

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 Cheeses Compared: A Sampler's Guide to French Blue-Veined Cheeses Beyond Roquefort

In: French Cuisine (general)

By: Larry Ervin

Mar 9, 2008

Scallops in Pernod-Tarragon Cream: Quickly Cooked Shellfish with Herbed Cream Sauce

In: French Sauces

By: Larry Ervin

Mar 6, 2008

Steamed Clams a l'Indienne: East Indian Ingredients Infuse French Favorite: Steamed Shellfish

In: French Cuisine (general)

By: Larry Ervin

Mar 1, 2008

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

Separating Egg Whites to Meringue: A Few Tips on Turning Eggs into Fluffy Souffles or Meringues

In: French Cooking Techniques

By: Larry Ervin

Feb 24, 2008

Blue Cheese Potatoes Au Gratin: Bleu d’Auvergne Puts a Poignant Twist in Creamy Baked Spuds

In: French Cooking Techniques

By: Larry Ervin

Feb 23, 2008

Steamed Asparagus & Vinaigrette: How to Buy and Steam 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: How to Get All the Flavor and Nutrition but No Sand and No Beard

In: French Cooking Techniques

By: Larry Ervin

Feb 6, 2008

Mussels Steamed in Wine & Herbs: Moules a la Mariniere: Quick and Easy Gourmet French Cuisine

In: French Cuisine (general)

By: Larry Ervin

Feb 3, 2008

2 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

Two Classic Dessert Crêpes: Crêpes Suzette and Crêpes Normande: Flaming Good French Pancakes

In: Classical French Cuisine

By: Larry Ervin

Jan 22, 2008

How to Make Crêpes: 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

Chicken in Creamy Dijon Mushrooms: Plate-Licking Mustard Sauce Enriches Boneless Breasts or Pork Chops

In: French Sauces

By: Larry Ervin

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