Citron & Vanille (1)
La Fuji Mama (1)
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
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.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg.
Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table.
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Sweet and salty Gorgonzola melts with leeks in a savory baked custard. Topped off with shredded Parmesan and browned on top, it gains a crispy exterior that gives way to the creamy center. Continue...
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