French Cuisine

Mireille Guiliano, author of "French Women Don't Get Fat" shows how to recast (reduce) the stomach by eating these easy and simple soup recipes on the weekend.

Dec 5, 2009 - Barbara Trejo

Mireille Guiliano gives advice on how to eat, be happy and not get fat. The secret to her eating success is eating for pleasure, not guilt. A must read for everyone.

Dec 3, 2009 - Barbara Trejo

This recipe is Pondichéry's equivalent of bouillabaise, a rich seafood stew simmered with local 'vindai' spices, often eaten in with rice.

Nov 26, 2009 - Larry Ervin

Holiday favorite Pain d'Épices is often translated as "Gingerbread," even though ginger only appears in a few of the many regional recipes.

Nov 23, 2009 - Larry Ervin

While cranberries are nearly ubiquitous in American celebrations of Thanksgiving, there is some dispute about whether they were a part of the pilgrim's first thanksgiving

Nov 21, 2009 - Larry Ervin

French Cheeses is a comprehensive guide to more than 350 cheeses of France. A must have for foodies, connoisseurs or Francophiles.

Nov 16, 2009 - Sheila Gaquin

How did both Cajun and Creole French refugee populations come to bring such distinct cuisines to Louisiana?

Nov 15, 2009 - Larry Ervin

Downsizing the holiday celebration? Try Cornish game hens instead of turkey. Dress it up with a cranberry reduced wine pan sauce.

Nov 9, 2009 - Larry Ervin

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.

Nov 3, 2009 - Larry Ervin

Often served raw in salads or stuffed, this chicory relative's natural bitterness mellows with cooking, as exemplified in this gratin recipe.

Nov 2, 2009 - Larry Ervin

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.

Oct 25, 2009 - Larry Ervin

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.

Oct 18, 2009 - Larry Ervin

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.

Aug 31, 2009 - Larry Ervin

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.

Aug 30, 2009 - Heather Zorzini

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.

Aug 27, 2009 - Mari Nicholson

Any savory filling one can think to add to an omelette will taste great in a crêpe, too. Here are four examples of crêpes swerving to the savory side.

Aug 22, 2009 - Larry Ervin

Savoury Tarte Tatin are delicious starters working on the same principle of the sweet caramalised fruits counterparts.

Aug 19, 2009 - Solange Berchemin

When backyard gardens yield more zucchinis than the gardener knows what to do with, especially when the zukes get to be "gadzukes" oversize, here's a recipe option.

Aug 8, 2009 - Larry Ervin

Maryl Streep, Nora Ephron and Julie Powell collaborate to fold together their lives with the one whom Time Magazine called "Our Lady of the Ladel": Julia Child.

Aug 2, 2009 - Larry Ervin

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.

Jul 28, 2009 - Heidi Brand

Whether you catch your fish from a mountain stream or from your friendly fishmonger, this pair of recipes is all the reward you need.

Jul 27, 2009 - Larry Ervin

Cabécou means "little goat" in langue d'Oc, the old language of the region. One of the smallest of French cheeses, the 4-5 cm disks are perfect for a single serving.

Jul 25, 2009 - Larry Ervin

Grilled soup? Sounds messy, but it's not. This recipe calls for grilling the tomatoes before making the soup.

Jul 21, 2009 - Larry Ervin

The French call Napoleons "mille fueille," literally a thousand leaves, reflecting the layers of puff pastry in the more common examples. But a savory Napoleon?

Jul 18, 2009 - Larry Ervin

A full French meal for four can easily be prepared to the delight of guests and chef alike.

Jul 18, 2009 - Melissa Morelli Lacroix

This classic French dish of caramelized onions, anchovies and olives may look and taste like an Italian pizza, but its origins are quite different.

Jul 13, 2009 - Kate Machin

Coq au Vin is one of the most famous French dishes, traditionally served as a winter dish in a rich red wine sauce, this Vin Jaune version is lighter and fruitier.

Jul 2, 2009 - Kerry Swash

Yukon Golds are prized for their versatility. They can be roasted, baked, boiled, mashed or fried. The latter two are on display in these two easy recipes.

Jun 21, 2009 - Larry Ervin

Pâté is a mixture of seasoned ground seafood, poultry, meat or vegetables. Often a combination of different ingredients it is popular with the French and other Europeans.

May 21, 2009 - Fleur Hupston

Tarbes, in SW France, is the home of the white bean- the haricot tarbais - with it's delicate melting flavour that is perfect for a rosemary scented Pâté.

May 6, 2009 - Kerry Swash

A classic French Herb Omelette Recipe and an Omelette Paysanne - simple goodness for supper or lunch. The glass of wine is optional!

May 6, 2009 - Kerry Swash

Brandy is most often consumed as a digestif after a meal, but it can also be used to enhance the flavor of dishes like this French carrot soup recipe.

Apr 19, 2009 - Larry Ervin

In a parting slap at the country that declined to support his invasion of Iraq, George W. Bush dumped a 300% tariff on U.S. imports of that blue-veined marvel, Roquefort

Apr 1, 2009 - Larry Ervin

In a parting shot at the country that declined to support his invasion of Iraq, George W. Bush slapped a 300% tariff on U.S. imports of Roquefort. What now?

Apr 1, 2009 - Larry Ervin

Looking for a change from the ubiquitous glazed ham this year? Get inspired by these traditional French dishes for a Paschal feast that's sure to please.

Mar 22, 2009 - Lise Charlebois-Ludot

Cheese, bread and wine make up the Holy Trinity of the French table. From buying the right cheeses to eating them with the best matches, read on for all you need to know.

Mar 22, 2009 - Lise Charlebois-Ludot

Raymond Blanc's rise to culinary stardom makes a fascinating tale.

Mar 7, 2009 - Joanne E. Brannan

Galatoire's is so loved for its authentic French Creole cuisine that patrons line up on Bourbon Street for hours just to get in. Or pay others to stand in line for them.

Feb 8, 2009 - Carroll Trosclair

A cannele cake or canelé (meaning fluted) as they are called in France is a small fluted cake with a crisp caramelised exterior and a soft sweet rum and vanilla centre

Jan 14, 2009 - Kerry Swash

Learn more about this delicious, rich, blue cheese made of ewe's milk matured in cool caves in the heart of France

Dec 28, 2008 - Joanne E. Brannan

This rich soup may tempt you to lick your bowl. It can stand on its own for a lunch or light supper, or star as the soup course in a meal full of forceful flavors.

Dec 4, 2008 - Larry Ervin

Need a new recipe to stay warm this winter? Try a bowl of homemade french onion soup for lunch or as a side dish for dinner, It goes great with steak!

Nov 30, 2008 - Denise Musumeci

A Classic French inspired stuffing for the holidays that would work equally well in turkey or a pork roast

Nov 24, 2008 - Chris Albano

A Gascon Croustade is traditionally prepared for religious fetes and family get togethers. It is a perfect alternative light pastry dessert to follow Christmas Dinner.

Nov 22, 2008 - Kerry Swash

If the expense of feeding your family is rising faster than your income, invest a few minutes to save your food dollars.

Nov 9, 2008 - Larry Ervin

As winter approaches this delicious and aromatic baked Camembert appetizer will warm up your guests and bring some French style to your dinner table in under 15 minutes.

Oct 29, 2008 - Kerry Swash

With a focus on tradition, technique, and mastery of style, French cuisine is arguably the most aesthetic cuisine in the world.

Oct 24, 2008 - Brian Smith

A great comforting classic that can adapted to be a advant-garde Arugula vichyssoise or an accompanying seafood sauce.

Oct 10, 2008 - Chris Albano

This soup recipe excels as an elegant soup course, or as the centerpiece of light dinner or lunch.

Oct 5, 2008 - Larry Ervin

Twelve centuries have given cheese-makers in Brie time to get it right, and make a little history along the way.

Sep 28, 2008 - Larry Ervin