Classical French Cuisine
All contributors in Classical French Cuisine
How to Make Cajun Gumbo and Creole Gumbo Recipes
Gumbo has been described as Louisiana's bouillabaisse: French in inspiration, but adapted to local ingredients and borrowing from other cultures in Louisiana. more...
How to Make Cream of Artichoke Soup
Catherine de Medici is credited with bringing to French cuisine, among other things, an appreciation for artichokes. more...
How to Make Two Easy Mousse Recipes
Make-ahead mousses simplify entertaining. These two recipes demonstrate how flexible a mousse can be: classic dessert or elegant starter June Cleaver would proudly serve. more...
Champagne Brunch from Normandy for Special Days
Treat your sweetheart to a Champagne brunch featuring the flavors of Normandy on Valentine's or any special morning. more...
Pepper Steak is Simple to Prepare and it's a Cinch to Delight that Special Dinner Guest more...
How to Make Warm French Potato Salad
Put smiles on the spud-lovers in your crowd with this adaptation of Jacques Pepin's take on classic Warm French Potato Salad. more...
How to Make Bouef Bourguignon: Beef Burgundy
The flavors in this stew are rich, but the price is more time than money. Prep time is front-loaded so you have time to tend your garden while the stew slowly simmers. more...
All feature articles in Classical French Cuisine
By: Jackie Milligan
Chicken Marengo is a great dish to whip up for a family dinner or a holiday gathering. Tarragon and tomatoes give a bright lively flavor, the dish is quick to prepare. more...
Auberge of the Flowering Hearth
By: Karen Edwards
Roy De Groot's classic travel cookbook introduced the food literature genre to the world, and the world to classic French country cuisine. more...
Meridional Cooking is very healthy and Ratatouille is the archetype of a flavoursome dish excellent for all occasions. more...
By: Kate Machin
Many people are intimidated at the thought of making a soufflé, but this easy guide will soon have you cooking like a professional. more...
By: Cecile Le Page
A very easy recipe made with minced meat and potatoes. Traditionally made with left over meat, this a popular and economical family meal. Serve it with green salad. more...
Peaches Cardinal is peach halves poached in sugar and cherry liqueur, smothered in raspberry sauce, adorned with chantilly cream, and garnished with chilled raspberries. more...
By: Cecile Le Page
Here are presented some simple and classic summer salads. more...
All contributing articles in Classical French Cuisine