Print Recipe AÏGO BOUÏDO [Garlic Soup] Enjoying your first bowl of garlic soup, you might never suspect what it is made of. Because the garlic is...
Print Recipe FONDS DE CUISINE SIMPLE [Simple Meat Stock] This is the general formula for a simple stock made from a miscellaneous collection of bones and...
Print Recipe HOMARD THERMIDOR [Lobster Thermidor-Gratinéed in its Shell] So many steps are involved in the preparation of a really splendid lobster Thermidor, no wonder it...
Print Recipe SCRAMBLED EGGS [Oeufs Brouillés] Scrambled eggs in French are creamy soft curds that just hold their shape from fork to mouth. Their preparation is...
Print Recipe CARBONNADES À LA FLAMANDE [Beef and Onions Braised in Beer] Beer is typical for the Belgian braise, and gives a quite different character to...
Print Recipe MOULES À LA MARINIÈRE [Fresh Mussels Steamed Open in Wine and Flavorings] Here is the simplest version of this most typical of French methods...
Print Recipe SOUPE DE POISSON [Strained Fish Soup] Soupe de poisson has the same taste as bouillabaisse, but the soup is strained and pasta is cooked...
Print Recipe BOEUF À LA MODE [Beef Braised in Red Wine] Braised beef is a wonderful party dish; it is not only delicious to smell, look...
Print Recipe Baptist Church-Fried Chicken Wings "Essence of Emeril" Votes: 2 Rating: 5 You: Rate this recipe! Servings MetricUS Imperial Ingredients Oil for deep-frying1/2 cup/120g Buttermilk3...
Print Recipe Lemony Chicken Pasta Lemon juice adds just the right tang to this delightful pasta and chicken dish. Votes: 0 Rating: 0 You: Rate this...
Print Recipe SAUCE TOMATE [Tomato Sauce] This good basic tomato sauce is served just as it is, or may be flavored with herbs or combined with...
Print Recipe Potato Salad Bites Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 30 minutes Servings MetricUS Imperial Ingredients 10 small red potatoes1/4 cup...