There’s always extra custard from a quiche – so whisk in a couple extra eggs. I took a French omelette…
Traditional Sauce Forestiere, a French morel mushroom sauce for steak, pork, pasta, gnocchi, veal, liver, chicken…use homemade creme fraiche and/or…
Pomme de Terre a la Berrichonne (roasted potatoes and bacon) packed with flavor from red onion wedges, bacon, stock, and…
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French, gluten-free, vegan AND a foodie delight?? It’s SOCCA! A chickpea crepe from Nice, France. Get all the recipe details…
An elegant basic salad with a world of potential: this recipe comes from Mark Bittman’s “How to Cook Everything Vegetarian.”…