|
A Personal Best Dessert!What can you say about a chef who says that he was trained in the kitchen by "innumerable thrashings"? That he is a perfectionist? That kitchen… |
kathy gori
Febrero de 2010 Avanzado |
2 votos
5136 views
|
|
|
French Dessert: Green Tomatoes and Vanilla TartEver thought of using green tomatoes as dessert? Especially small ones can come as a surprise! Here is a… |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
1 voto
3075 views
|
|
|
French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese TartsThis the perfect time of the year as cress is coming onto the markets (at… |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
5 votos
3061 views
|
|
|
Whitefish BrandadeSalt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade… |
Frank Fariello
Febrero de 2010 Avanzado |
2 votos
1553 views
|
|
|
Fricassée de poulet à l'ancienneI grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more.… |
Frank Fariello
Febrero de 2010 Avanzado |
2 votos
4835 views
|
|
|
Buttery Mashed PotatoesWhile it's true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope nonna Angelina… |
Frank Fariello
Febrero de 2010 Avanzado |
2 votos
2686 views
|
|
|
Salade frisée à l'anchoiadeOne of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy… |
Frank Fariello
Febrero de 2010 Avanzado |
2 votos
2091 views
|
|
|
South Indian Shrimp Dish!I've been cooking Indian food for about 20 years. I don't cook it everyday but I do cook it almost every day. As a result I'm always looking for… |
kathy gori
Febrero de 2010 Avanzado |
1 voto
5615 views
|
|
|
Rutabaga Vegetarian VelouteEasy Vegan Soup |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
4 votos
7019 views
|
|
|
French Cuisine: Croustillants a la FetaEasy French and Greek Snack |
Robert-Gilles Martineau
Febrero de 2010 Avanzado |
2 votos
1936 views
|
French Food Lovers
