cold dish
 | Recipes : Lamb Tajine The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af... |
 | Recipes : Veal Sweetbread This veal or lamb's offal is called thymus in anatomy. It is a ductless, butterfly-shaped gland lying at the base of the... |
 | Recipes : Roasted Duck with Peas A Roasted Duck with Peas recipe for 6 guests : 1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg 80 gr of ... |
 | Recipes : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 | Recipes : Duck confit in small dish For 6 persons: Ingredients 6 thighs of duck confit, 8 beautiful potatoes, peeled, washed, wiped and sliced 3 cloves... |
 | Recipes : Chinese Crosnes Recipe for a forgotten vegetable: They are often found on market stall, but no one knows how to cook them. There is a l... |
 | Recipes : Mashed Potatoes This basic recipe can become an exceptional dish when prepared carefully. Mashed potatoes recipe for 4-6 people : 1k... |
 | Recipes : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | Recipes : Lentils In culinary terms, a dish served with lentils is referred as "...Esau". It comes from the biblical character of Esau who... |
 | Recipes : Iced Nougat Ricpe for 6 a medium size rectangular tin : 6 egg whites 180g candied fruits and 50g of orange peels 6 dl double crea... |
 | Recipes : Shortcrust pastry Ingredients for a shortcrust pastry for a nice tart : 250 grams wheat flour 125 grams soft butter 3 grams table sal... |
 | Recipes : Navarin d'agneau (Lamb stew) Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen... |
 | Recipes : Ratatouille small toasts at the 'Nice' style Cooking also being the art of using foodstuff left from the previous meal, this is a idea for a light dinner : a few pot... |
 French specialties : Sauerkraut Like all the areas of France, Alsace has its specialities and the Sauerkraut, in the world, is always associated its are... |
 French specialties : Cassoulet The Cassoulet is a typical French dish. Its history would go up with the Hundred Year Lasting war, in the XIVth century ... |
 | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
 | News : The Arpajon bean fair My arrival into this fair sent me back in the years when I participated to those contests. The age coming, I was invited... |
 | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
salut
hello i wanna be friend in this sit . i wanna know who is the best salds in the world? are truth are cold n hot...
help w/project
hello, i need help finding a dish from poitou charentes that tastes good and that some high schoolers would like. cake/...
Old French Game Recipie
I am trying to find a recipie for a traditional french dish which involved the bird being eaten by the diner with a clot...
Cassoulet
Thank you Mr. Dubarry for your reaction to my "variation on the cassoulet". I would like to add, that here in Brisbane, ...
Chocolate Marquise
dear chef, how are we suppose to eat this dessert, frozen or cold from the fridge, i did not understand from the instruc...
