This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
Author: Melissa Perlman
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person...
Author: Judy Kagan
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Author: Jean Touitou
Author: Shelley Wiseman
Author: Paul Grimes
Author: Traci Des Jardins
Author: Ian Knauer
It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is - it works perfectly with the grilled salmon and the grilled corn - you'll want to make it for a whole host of your...
Author: Ian Knauer
Spicy Cucumber-Avocado Soup
Author: Cynthia Thomas
Author: Antoinette Muto
Author: Elizabeth Falkner
Author: Melissa Roberts
An easy Vodka and Watermelon Cooler drink recipe
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Author: Mauricio Velázquez de León
Author: Lillian Chou
Author: Kay Chun
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.
Author: Ruth Cousineau
Author: Anna Pump
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Lovoni Walker
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Victoria Granof