Apples, raisins, cherries and cinnamon are baked into this deep dish pie. Save time using a store-bought shell then finish with a home-made crumbly topping.
The versatile quiche can be eaten any time of day. This version includes eggs, bacon, cheese, onion and fines herbes topped with mushrooms and green peppers.
You don’t have to be a gourmet chef to make this classic French beef stew with carrots, onions, mushrooms and herbs simmered in Burgundy wine and broth.
This classic French stew is best when made when fresh fresh tomatoes, zucchinis, eggplant, bell peppers and onions are in season.
Salmon fillet baked with sweet pepper and a buttery glaze of anise and Pernod.
Potatoes are roasted with with the classic French flavour trio of diced onions, carrots and celery.
The basic crêpe recipe is very simple but making them requires some technique and creativity. Let your guests personalise theirs by choosing a variety of sweet or savory fillings and toppings.
Served cool, this salad makes a nice side in the summer when the weather is just a little too hot for a steamy vegetable side. This dish accompanied a grilled strip loin (New York) steak and a baked potato at a recent al fresco dinner party. We paired it with a vintage Beaujolais. On a…
Discover the art of the French “saucier” with these tender pork medallions and mushrooms smothered in a savoury tarragon, mustard cream sauce.
This simplified bisque recipe is a great way to use a leftover shrimp ring and vegie platter. Thick and zesty its always a hit with seafood lovers.