I've always joked that the only way I'm going to live in a house again is if someone gives me one. A few months ago, I heard about a contest, which ...
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Food For The Table: Butternut Squash And Potato Gratin
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: 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 ...
Food For The Table: Pico de Gallo
Pico de Gallo is probably one of the easiest Mexican dishes to make. Considered to be a salad in and of itself, its three main ever-present ...
Food For The Table: Yucatecan Food I Tried To Make At Home
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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: Mafé Poulet
Paris is a maze of many cultures and many of those cultures come from West Africa. Walking through the lively streets of Bellevue, you may begin to ...
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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: Fried Rice kimba Style
Aisian cooking is not my strength in the kitchen. My timing is often off. And when it comes to seasonings ... even when I use a recipe my Asian style ...
