Classical French Cuisine

Make-ahead pâté is the perfect stress-free addition to your cocktail party buffet.

Dec 5, 2009 - Larry Ervin

Gumbo has been described as Louisiana's bouillabaisse: French in inspiration, but adapted to local ingredients and borrowing from other cultures in Louisiana.

Nov 16, 2009 - Larry Ervin

Catherine de Medici is credited with bringing to French cuisine, among other things, an appreciation for artichokes.

Oct 17, 2009 - Larry Ervin

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.

May 25, 2009 - Larry Ervin

Treat your sweetheart to a Champagne brunch featuring the flavors of Normandy on Valentine's or any special morning.

Feb 7, 2009 - Larry Ervin

Pepper Steak is Simple to Prepare and it's a Cinch to Delight that Special Dinner Guest

Aug 23, 2008 - Larry Ervin

Put smiles on the spud-lovers in your crowd with this adaptation of Jacques Pepin's take on classic Warm French Potato Salad.

Jul 5, 2008 - Larry Ervin

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.

Apr 29, 2008 - Larry Ervin

What better way to make a dessert special, than by setting it on fire! Preferably briefly. One flavored with orange liqueur, one with apples and Calvados. Both delicieux.

Jan 22, 2008 - Larry Ervin

French cuisine can be intimidating. It can be, but it shouldn't. Omelettes exemplify one simple but elegant classic French technique you should have in your bag of tricks

Jan 18, 2008 - Larry Ervin