In France, the sweet is just as important as any other course, and boy, don’t they show it. Pastries, cakes, sorbets, tarts… you name it, the French…
Category: French Food
In France, as noted by Julia Childs (who introduced complex French food to America), “cooking is a serious art form and a national sport.” There is no…
Beef stock is considered to be traditional in this soup, but it is more important, and I rarely have the beef stock in hand, so I used…
This traditional French quiche makes an easy family meal, a delicious lunch served cold or a tasty addition to a party buffet. Try with new potatoes and…
From canned to dried, brown, red or green – this primer will prepare you for choosing and cooking with lentils. Packed with protein and fibre, these delicious…
1. Cut the fat of rich saucessauce Instead of using a lot of oil in vinaigrette sauces, replace three quarters of what you would use with a…
Friends and business partners Charlie Mai and Peter Huynh make running a first restaurant sound easy. “Things are going great, the neighborhood has been great,” says Huynh….
Fujian Cuisine is especially fussy when it comes to the flavoring of its clear soups. The Fujian Cuisine chef goes to great lengths to prepare the base…
This used to be a French restaurant, the first Petit Robert Bistro, opened in 2005. It closed in March. Now it is Josephine, Restaurant Parisien, opened in…
Kristin Canty Much of the meat on the menu of Woods Hill Table is supplied by owner Kristin Canty’s farm in New Hampshire. This inspired Kelly Coggins,…