Farmgirl Fare (2)
Chez Christine (1)
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
This preparation is from Laguiole, France, the mountain town known for its superlative steak knives.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
This dish is best made with young fresh vegetables.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
This dish is said to have originated in the 19th century in the bistros of Normandy.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.
When they’re available, substitute chanterelles, cèpes, or hedgehogs for the mushrooms suggested in this recipe.
This dish is not only appealing to the eye, it's delicious to the taste buds.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.
Autumn-ripe pears create a tasty twist on this classic French dessert.
Sweet, crisp apple and slightly sour brie cheese are an irresistable pair, particularly in a thin, crepe-like omelette.
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Pan-Crisped Deviled Eggs on French Lettuces
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