French Cuisine - Page 4

Main Course January 3, 2017

Shrimp Bouillabaisse

Traditional bouillabaisse is a marvelous dish that requires many kinds of seafood and a lot of time to make.

American January 3, 2017

Cauliflower Souffle

Sally Schmidt makes this gorgeous soufflé for her cooking classes in her big, pretty kitchen on The Apple Farm in Philo, California.

American January 3, 2017

Baked Brie in Puff Pastry

This baked brie is an easily customizable appetizer.

French January 3, 2017

Chocolate Brioche Pudding

Bread pudding was a favorite when I was growing up.

French January 3, 2017

Roasted Pear Crème Brûlée Tart

"Since most people make an effort to save room for dessert, I came up with something special.

American January 3, 2017

Double-Ginger Pumpkin Flans

Unsweetened pumpkin and fresh ginger add a seasonal and unexpected twist on creamy classic flan (also known as crème caramel).

French January 3, 2017

Caramel-Pecan Dacquoise

A perfect dessert dialectic: crunchy and creamy textures, sweet and bittersweet flavors.

Main Course January 3, 2017

Chicken in the Pot

Here’s a delectable country-French-inspired dish you can make in your slow cooker.

French January 3, 2017

Fours Pochés

Fours Poches means "piped cookies" in French.

Breakfast January 3, 2017

Oeuf au Plat

This scrumptious egg dish is so easy because it's just a one pot wonder, or one pan in this case.

Side Dishes January 3, 2017

Magical Leek Soup

This is from the book "French Women Don't Get Fat," by Mireille Guiliano.