results for "appetizers"
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
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.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.