French

I love getting brie en croute in a restaurant, but it’s kind of a pain to do at home. Here’s a great breakfast or brunch or dessert dish that has similar taste without all the fuss and preparation. Honey Pear Goat Cheese Tart . INGREDIENTS – Honey Pear Goat Cheese …

I think it is safe to say I have made thousands of crepes. Crepes are Easier than You Think. They are so versatile. From Manicotti to Shitake mushrooms and Boursin cheese; there are many options for sweet as well as savory crepes. Here’s a recipe you can mix in five …

Cut up a chicken into a “ten piece bucket” add a little wine (okay, a lot of wine) and a few other things. It’s a romantic one-pot dish anyone can make at home. This is a variation on the classic dish from Food Nation Radio Network.      

It’s rich and for serious chocolate-lovers only. Lots of people have gluten concerns or other concerns about too many carbohydrates over the holidays. Here’s a relatively guilt-free dessert. This tart (which is really a take on a sponge cake) still contains sugar, but compared to most desserts on Thanksgiving, this …

I get a little bored with the same old sweet potato dishes on Thanksgiving, don’t you? Instead of the sweet potato pie or casserole you have every year, try this recipe. It’s elegant, not hard to make (although it takes a little love and a little time) and your guests …

This is a classic, so nothing about this recipe is original on my part. I don’t even measure the ingredients and you won’t need to either. It is blissful pleasure on toast points in about 10 minutes.

You don’t have to go to a French restaurant to have amazing food. You can make it right at home! I’ve been making variations of this recipe since I was about 20 years old. What I’ve come up with is a user-friendly version that keeps things simple. Serve this with …

These are two of the souffles I make that I have simplified over the years. I don’t make a Bechamel Sauce and I use a simplified version of a Creme Anglaise. Souffles with Bechamel come out very creamy and are not tailored to most American palates, anyway. Try these, and …