Steak tartare is a dish made from raw beef. In restaurants, they also make if from salmon or avocado though. Except for presentation, these dishes have nothing to do with...
All the beauty of these tarts is in their size! If baked in small pans, they make a wonderful dessert to serve with tea. And they are a hundred times...
Artichokes…They are probably familiar to you but I haven’t met them until now. But for everything, there is a season, and I was to meet them first in France, Toulouse,...
Frangipane is a nut-flavored filling for cakes, tarts, and pies. It’s usually made of butter, eggs, ground almonds or pistachios. It’s commonly used for making fruit and berry tarts. The...
This soup is amazing because it basically has two ingredients, leek, and potatoes. And it’s so delicate and silky. It’s impressing that leek always adds a sweet and fresh taste...
As you probably already know, stock and broth are not the same things. There’s also another confusing French word, bouillon. So what’s the difference? Or they mean the same thing?...
Tomato sauce is one of the five French mother sauces and is widely used beyond Europe as well. This classic recipe for tomato sauce makes intense, both in taste and...
Red-Wine Poached Pears — is a most subtle dessert. So light, refreshing and delightful – it is perfectly concludes a festive or a family meal. Poached in spiced red wine syrup...
French apple tart (tarte aux pommes), alongside with croissants, is one of the symbols of the French cuisine. A thin crust made from crispy pastry filled with a tender apple-vanilla...
Piperade is a traditional dish of the Basques – a people of a Spanish northern and a south-west French areas. The Basque language is unique and unrelated to the other...
