French recipes - page 6

French Friday's with Dorie has been a great experience in diversity of recipes for the last three weeks. This week: Spicy Vietnamese Chicken Noodle Soup . I have made Pho from scratch, a LONG process, and Dorie's soup is much like chicken Pho, e

Week Three of French Fridays with Dorie and Ms. Greenspan chooses her Spicy Vietnamese Chicken Noodle Soup. What looks like a very involved recipe, isn t. It s just a long list of super-intense flavors and ingredients. I didn t think I d have the time

In a burst of energy (or perhaps a moment of weakness), I decided to have a go at another French Laundry recipe on Saturday night. I selected "Surf and Turf", braised oxtails with seared monkfish, topped with sauteed salsify and cepes. Pretty ambitious co

The lapses of misty rain, the collected quaint neighborhood, sipping on glasses of Champagne at Domain Chandon before dinner made for a splendid experience. We stayed within the town of Yountville the day of our reservation. We had lunch at Bouchon Bak

I promise I promise, on my next trip to New York or better still, California, I have to, I have to eat at Thomas Keller's restaurant! I first learnt about Thomas Keller when I read Anthony Bourdain's A Cook's Tour almost 8 years ago. I was intrigued whe

Let s have a history lesson. I was always a good student. One of those kids that did well in almost every subject (notice I said almost numbers still elude me). History was/is particularly delicious to me. Cooking has an interesting history of cours

The Husband is strictly a meat and potatoes man; give him a bloody steak and he is happy. The only exception to this rule is duck confit. Duck confit is duck which has been poached in its own fat. Sounds strange but tastes amazing. Given how much he loves

***It's not often that a recipe is worthy of re-posting. I think I've only done that once or twice in the entire time I've written this blog. However, this is one of those rare occasions. Back in 2009 when Brad and I went to Europe, we had the most ama

Brioche is a light but rich French bread made with a yeast dough enriched with eggs, milk, and butter. This recipe i am sharing is one which is made with oil and in a bread machine. A brioche dough is quite difficult to handle but with the bread machine

These turned out perfectly. As in, I had not a single issue. Being that these are macarons we are talking about, I say this with much pleasure and pride. The first time I made macarons was about year ago and I tried David Lebovitz's safe, trusted and t