In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from Ŕ Sousceyrac, are classically French, too.
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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