Grilled Halibut with Fresh Herbed-Tomato Relish: Great Summer Recipe for the BBQ or Broiled Anytime
By: 
Larry Ervin
In: French Sauces
By: Larry Ervin
How to Grill French-Style Burgers: Three Ways to Enhance Ground Beef or Lamb with French Ingredients
By: Larry Ervin
How to Make Camembert en Boîte: Normandy’s Famous Cheese Baked in its Own Box
By: Larry Ervin
The World's Best French Toast: Breakfast or Brunch Treat - Simple or Dressed for Guests
By: Larry Ervin
How to Make Crustless Quiche: High Protein, Low Carb: Spinach Quiche with no Crust
By: Larry Ervin
How to Grill or Roast Asparagus: Asperge Grillé - Even More Intense Flavor than Steaming?
By: Larry Ervin
French Press for Great Coffee: A Few Easy Steps to Brew the Best Cupa Java in Minutes
By: Larry Ervin
How to Make Great Coffee: Five Keys to a Superior Brew Any Barrista Would Be Proud of
By: Larry Ervin
Pork Roast with Pears and Fennel: Tasty Alternative to Sunday Roast Beef or Pot Roast
By: Larry Ervin
Bouef Bourguignon: Beef Burgundy: Classic Rich French Stew with Red Wine, Mushrooms and Pearl Onions
By: Larry Ervin
Mussels with Garlic-Anchovy Sauce: Poor Man's Oyster Wonderful w. Pasta in Provencal Shellfish Dish
By: Larry Ervin
Poulet a l'Orange Méditerranée: Citrus-Infused Chicken with Olives and Rosemary
By: Larry Ervin
By: Larry Ervin
Tuna Salade Niçoise with Asparagus: Provençal Tuna Salad with Herbed Goat Cheese, Capers & Olives
By: Larry Ervin
Croque Monsieur ou Croque Madame: Grilled Ham and Cheese: Classic Paris Café Fare
By: Larry Ervin
Fromage Bleu: 11 Cheeses Compared: A Sampler's Guide to French Blue-Veined Cheeses Beyond Roquefort
By: Larry Ervin
Scallops in Pernod-Tarragon Cream: Quickly Cooked Shellfish with Herbed Cream Sauce
In: French Sauces
By: Larry Ervin
Steamed Clams a l'Indienne: East Indian Ingredients Infuse French Favorite: Steamed Shellfish
By: Larry Ervin
By: Larry Ervin
Separating Egg Whites to Meringue: A Few Tips on Turning Eggs into Fluffy Souffles or Meringues
By: Larry Ervin
Blue Cheese Potatoes Au Gratin: Bleu d’Auvergne Puts a Poignant Twist in Creamy Baked Spuds
By: Larry Ervin
Steamed Asparagus & Vinaigrette: How to Buy and Steam Asparagus to Serve Plain or with Dressing
In: French Sauces
By: Larry Ervin
How to Make Provençal Tapenade: Olives, Capers, Anchovies & Garlic: Provence Sunshine in Your Mouth
By: Larry Ervin
How To Buy, Store & Clean Mussels: How to Get All the Flavor and Nutrition but No Sand and No Beard
By: Larry Ervin
Mussels Steamed in Wine & Herbs: Moules a la Mariniere: Quick and Easy Gourmet French Cuisine
By: Larry Ervin
2 Easy Chicken Liver Pâté Recipes: Simple French Appetizers for Your Next Cocktail or Dinner Party
By: Larry Ervin
Two Classic Dessert Crêpes: Crêpes Suzette and Crêpes Normande: Flaming Good French Pancakes
By: Larry Ervin
How to Make Crêpes: Classic French Pancakes: Basics for Sweet or Savory Recipes
By: Larry Ervin
Basic French Omelette How To: With or Without Cheese, Make a Simple Egg Dish Everybody Loves
By: Larry Ervin
In: French Sauces
By: Larry Ervin
