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03/10/2011
Maple Syrup Dumplings
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
10/30/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
10/30/2007
French Toast
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
Issue #81
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
05/03/2013
Niçoise Salad Quiche
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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05/20/2010
Arugula Herb Quiche
Whatever you call it — arugula, rocket or rucola — it’s a rich, nutty, peppery-flavored leaf that is the quintessential flavor of spring. This easy-to-make recipe gives a sophisticated flavor that What’s for Lunch, Honey?’s husband, Tom, calls “exquisite.” Continue...
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Source: What's For Lunch Honey
06/04/2009
Brioche
The pure taste of good, French brioche is a perfect pair with that first cup of coffee.
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Source: Dessert First
01/15/2008
Perfect Popovers
Popovers with jam and sweet cream butter are simple and delicious, right out of the oven.
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Source: Trini Gourmet