Recipes + Culinary Classes

  • Cooking with Allison

    By Loui Franke

    There is something very special about being transported back to France through a home cooked meal that incorporates the tastes, smells and flavors that make French food so well loved. Yes, it is true that in France we do have many marvelous products at our fingertips in the markets, the poissonneries (fish shops) and the boucheries (butcher shops), but the world is getting smaller. You can now find most products in your home town super markets or they can be easily substituted with what is available. So, the next time that you are in France, consider the best way to find inspiration and skill to master the art of French cuisine by taking a cooking class.

    Last Updated ( Thursday, 06 November 2014 )
  • Crêpes with Apples and Caramel Sauce

    By Wini Moranville

    Here’s an easy recipe for crêpes—plus the answer to frequently asked questions about making them.

    Last Updated ( Monday, 13 October 2014 )
  • How to Use Herbes de Provence

    By Wini Moranville

    Add an unmistakably French angle to your cooking with this wonderfully fragrant herb blend.

    As its name suggests, herbes de Provence hails from the South of France; the fragrant blend gathers up herbs that grow in abundance in Provence.

    Last Updated ( Saturday, 11 October 2014 )
  • Celebrating Peach Season With A Peaches and Cream Tart

    By Hillary Davis

    Living in the south of France for over 11 years in the village of Bar-sur-Loup gave me the opportunity to make close friends with my neighbors, who took me under their wing when I first arrived by taking me with them on trips to local open air markets and in sharing their recipes with me.

    Last Updated ( Friday, 20 June 2014 )
  • French Tabbouleh

    By Wini Moranville

    Hey! Where's the bulgur? And what's with the raisins? Indeed, French tabbouleh breaks with tradition, but it’s a great salad all the same.

    Last Updated ( Saturday, 07 June 2014 )
  • Cooking with Classes at La Cuisine Paris

    By Diane Stamm

    If you’ve ever wanted to learn how Parisians turn out those delicious croissants, brioche, macarons, crêpes, and other confections, or if you’ve ever wondered how to be a savvy shopper at one of Paris’ outdoor markets, you can find out by taking a class at La Cuisine Paris, with one of its team of internationally trained chef instructors. Located at 80 Quai de l’Hôtel de Ville in a cheery, welcoming venue just east of the Hôtel de Ville in the 4th arrondissement, it is centrally located and easy to get to from anywhere in Paris.

    Last Updated ( Monday, 19 May 2014 )
  • Armagnac and Honey Spice Bread à la Gasconne

    By Sue Aran

    A very simple, quick recipe.  Delicious for breakfast with a strong cup of coffee or tea and in the late afternoon accompanied by a mild aperitif.

    Last Updated ( Friday, 02 May 2014 )
  • A recipe—and a story—for a wonderful and wonderfully simple poached egg salad (aka: Salade Lyonnaise)

    By Wini Moranville

    In the spring of 1997, my husband and I were driving on a country road from Paris to the Loire Valley; we stopped at Orgères-en-Beauce, a tiny town (population, about 950) with a little café; the sign outside advertised the day’s 55-franc menu routier (a prix-fixe menu created especially for truck drivers).

    Last Updated ( Tuesday, 29 April 2014 )
  • Three Everyday Cooking Tips I Learned from a Great French Chef

    By Wini Moranville

    Alsatian-born David Baruthio has cooked all over the world, from England, France, and Belgium to Beverly Hills; he now cooks and lives in the Great Midwest, where he met and fell in love with the jewelry designer who became his wife.

    Last Updated ( Monday, 17 March 2014 )
  • How to Make French Lasagna

    By Wini Moranville

    One of my favorite dining memories in France was on a trip I took with my mother years ago. We ducked into a little café that served the usual roster of French favorites—such as oeufs-mayo and pâté for starters, poulet-rôti and steak-frites for the main course, and crème caramel or glace for dessert.

    Last Updated ( Wednesday, 12 March 2014 )
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