Cocktail Party (1)
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
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.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
This Provençal specialty is a cross between a brioche and a focaccia.
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...
Does Not Apply