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10/05/2012
Gougères (Cheese Puffs)
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
07/18/2012
Socca (Chickpea-Flour Crêpes)
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
05/25/2010
Provençal Bread with Olives and Herbs (Fougasse)
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
Issue #130
02/12/2008
Brioche à Tête
Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter.
Issue #109
08/29/2007
Sweet Olive Oil Bread (Pompe à l'Huile)
This Provençal specialty is a cross between a brioche and a focaccia.
Issue #98
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/14/2002
Olive Rolls
To make it easier to pit the olives for these addictive rolls (from chef Joël Guillet at Le Mas du Langoustier), gently crush them with a rolling pin first.
Issue #20
09/30/2010
Fouace Nantaise: French Brioche from Nantes
Life's a Feast pays homage to her adopted town of Nantes, France, with this recipe for a local specialty bread. The dough is perfumed with orange flower water and baked in the shape of a flower. Continue...
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Source: lifesafeast.blogspot.com