Pot au Feu


Pot au by Sally Swift Yield Serves 6 Time 10 minutes prep, 3 to 4 1/2 hours cooking This classic French dish may sound outdated for our modern lives, but we need to seriously reconsider that attitude. Pot au Feu is at its heart a beautiful, tender pot-roast that’s served in a clear, beef broth...

Caramelized Oranges


Caramelized Oranges by Jennifer McLagan This is one of the first recipes I ever made for dinner guests. I was following the Cordon Bleu cookery course in the magazines that arrived at our newsagent every month. These caramelized oranges graced the cover of the very first issue. They were part of a...



Gougères by Emma Christensen Let me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle:...

Le Grand Aioli


Le Grand Aioli by Daniel Boulud Aioli is a delicious staple of Mediterranean cuisine and personifies the flavors and cooking style of the South of France. It has a heady taste of garlic that makes it a delicious dip or sauce for crunchy crudités or poached seafood. Ingredients 4 large cloves garlic...

Apricot French Toast


Apricot French Toast This sweet fruit French toast has walnuts too for a delicious crunch. Ingredients 1 8 oz. pkg. cream cheese, softened 1 1/2 tsp. vanilla extract, divided 1/2 C. finely chopped walnuts 1 loaf (1 1/2 lb.) French bread 4 eggs 1 C. whipping cream 1/2 tsp. ground nutmeg 1 12 oz. jar...

Tomorrow's French Toast


Tomorrow's French Toast Excerpted from Real Food for Healthy Kids: 200+ Easy, Wholesome Recipes (William Morrow, an imprint of HarperCollins Publishers, August 2008). Copyright 2008 by Tracey Seaman and Tanya Wenman Steel. Used by permission of the publisher. Makes 1 serving; multiplies easily...


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