Creamy, cheesy, saucy, gratin. It almost doesn't matter what kind of vegetables you put into it, it comes out of the oven tasting like a heavy ...
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Food For The Table: Sauté d’Oignon
One of the travel tips that experienced travelers to France will always tell to anyone who will listen is that you gotta try the food - whatever food ...
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Food For The Table: Quiche aux Epinards avec Champignons et Oignons
Nothing defines classic French food like quiche. Originating from the Lorraine region of France, the quiche of today includes much more than ham and ...
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Food For The Table: Classic Tarte Tatin
I haven't made a Tarte Tatin in ages. Even though making a Tarte Tatin was the whole reason why I bought the 8-inch All-Clad Master Chef Fry Pan on ...
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Food For The Table: Potage Parmentier
Why Parmentier? A few potato dishes in France are named after Antoine-Augustin Parmentier (1737 – 1813) who is known as the promoter of using ...
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Food For The Table: Zucchini Provencal
Zucchini Provencal in my kitchen One way to use the end of abundant summer growing season vegetables - tomatoes and zucchini - is to make this simple ...
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Food For The Table: Pâtes Au Saumon Frais
My take on Pasta with Salmon, using linguine, Chez Moi It is not unusual to find pasta dishes in the South of France, or more specifically, in ...
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Food For The Table: Sweet Crêpes
Chestnut Crêpes in my kitchen You can find many different kinds of Crêpes in Parisian restaurants and cafes as well as at the to-go windows of the ...
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Food For The Table: Salade Niçoise
Salade Niçoise is still somewhat of a mystery to folks who don't live in the South of France. But it's an easy salad to make if you have access to all ...