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01/23/2007
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Issue #4
01/23/2007
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Issue #4
06/12/2013
This selection of light dishes from the south of France is perfect for warm weather entertaining.
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12/11/2012
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
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11/28/2012
For a cold winter night, gather your friends to linger over an elegant meal of buttery-rich, timeless French classics.
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02/13/2012
A perforated coeur à la crème mold is traditionally used to form the heart shape, though a mesh sieve makes a fine substitute for the mold. Continue...
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06/22/2011
This rustic summer galette, a perfect use for July and August's ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta.
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05/06/2011
Sweet, crisp apple and slightly sour brie cheese are an irresistable pair, particularly in a thin, crepe-like omelette.
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07/16/2010
Both beautiful and delicious, this easy zucchini tart recipe from Design Sponge Online is an ideal way to use all that fresh zucchini from you summer garden.
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Source: Design Sponge
05/20/2010
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
12/23/2009
Creamy cheese and caramelized onions make a killer combo for a puff pastry filling in this gooey, mouthwatering appetizer. Use a log, half-wheel, or small wheel of brie in this recipe. Continue...
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Source: Barefoot Kitchen Witch
12/19/2009
A foolproof crust is filled with smoky chipotle pork, eggs, and cheese for a Mexican twist on the French favorite that can be served for breakfast, brunch, or as a dinner appetizer. Continue...
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Source: La Fuji Mama
12/17/2009
Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite.
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Source: Wives with Knives
12/15/2009
Red kuri squash has a creamy, almost chestnut-like flavor and can be used in a variety of dishes. It works incredibly well when pureed with potatoes, mixed with grated zucchini and cheese, and baked until golden.
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Source: Boston
11/24/2009
Smoked salmon is easily transformed into an elegant appetizer when rolled with herbs and cream cheese and topped with salmon roe.
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Source: Peppercorn Press
11/19/2009
Pastry topped with caramelized apples and creamy blue cheese makes either a mouthwatering appetizer or a divine dessert.
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Source: The Cosmic Cowgirl
11/08/2009
Go for broke with grilled ham and cheese by topping the sandwich with creamy Mornay sauce and a perfectly fried egg. Continue...
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Source: Dishing Up Delight
10/28/2009
Thin, baked eggplant slices are layered with herbs, goat cheese, and honey to create an elegantly simple appetizer. Serve the terrine with toasted bread or crackers. Continue...
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Source: 2 Stews
10/23/2009
These sweet little snacks are a superb addition to your cookie jars or snack trays during the fall. Cream cheese and pumpkin filling is sandwiched between lovely orange macaron shells that are tinted with saffron.
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Source: Tartelette
10/19/2009
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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