Print Recipe QUICHE À LA TOMATE, NIÇOISE [Fresh Tomato Quiche with Anchovies and Olives] Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients...
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 GINGER BEER-BATTERED FISH Fish and chips with peas has got to be the ultimate comfort food, but I don’t think you’ll find my twist...
Print Recipe MACARONI AND CAULIFLOWER BAKE WITH THREE CHEESES This is my twist on the classic mac ’n’ cheese, using a trio of cheeses. Sharp Cheddar...
Print Recipe CRAB AND MASCARPONE CRÊPES This is an unusual way of serving crab but makes a great change from a crab sandwich or crab with...
Print Recipe AMUSE-GUEULE AU ROQUEFORT [Roquefort Cheese Balls—Cold] Roquefort Cheese Balls Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients ½ lb. Roquefort...
Print Recipe Oeufs à la Bourguignonne [Eggs Poached in Red Wine] This is a good dish for a light supper or a winter luncheon, and can...
Print Recipe GRILLED LAMB CHOPS Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper—usually a leg or a...
Print Recipe GALETTES AU FROMAGE [Cheese Wafers] These featherweight wafers are often made of Swiss cheese, but you can use other cheese or a mixture of...
Print Recipe FONDUE AU GRUYÈRE [Cream Filling with Swiss Cheese] Use these multipurpose cream fillings for the sautéed bread rounds, bread cases or tartelettes. They may...
Print Recipe BOUCHÉES PARMENTIER AU FROMAGE [Potato Cheese Sticks] Mashed potato gives these little cheese mouthfuls a nice, tender quality. Votes: 2 Rating: 5 You: Rate...