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French Recipes: Pork with Balsamic Strawberry Sauce

by Kelly PageKelly Page

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Of all French recipes, my favorite to make is the one I create while shopping at one of the many bountiful marchés in Paris. I could just page through cookbooks or look at online recipes, but I’d rather let the freshest fr[...]

French Recipes: Escargot Stuffed Mushrooms

by Kelly PageKelly Page

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Escargots has to be one of the most quintessential French dishes, and what's not to like? Snails bathing in a golden, buttery garlic sauce is among the French recipes bound to delight people from any country.

Norma[...]

French Recipes: Caramelized Onion and Leek Tart

by Kelly PageKelly Page

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The French are culinary masters at both the sweet and savory. Sometimes French recipes can even blur the lines of each with the amount of butter used. Take crêpes, for instance. Whenever I can manage to [...]

French Recipes: Rillettes de Saumon

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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After eating generous quantities of winter warmers such as foie gras and cheese-heavy French cuisine, it's time to try some lighter French dishes, and rillettes [...]

French Recipes: Croziflette

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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Croziflette is among the traditional French recipes from the mountainous Savoy region of France, a hearty alpine indulgence that is a favorite in the long winter months.

Mont d’Or Chaud

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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The French know how to add an elegant touch to everything, and melted French cheese is no exception! Mont d'Or chaud is less well known outside the country than its cheesy Alpine relatives, such as [...]

Moules à la Crème

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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Right around the coast of France you will find plenty of local dishes containing mussels, but moules à la crème is one of the most famous, featuring two of Normandy's most loved ingredients.

Magret de Canard au Miel (Seared Duck Breast with Honey)

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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In France it seems that there are few culinary trends as divisive as sucré-salé (mixing sweet and savory ingredients [...]

Poulet à l’Ail (Roasted Garlic Chicken)

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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With the end of the long lazy days of summer comes la rentrée—the return to work and school—which means getting back into a normal rhythm of life.

Tartare de Saumon with Piment d’Espelette

by Katia Grimmer-LaversanneKatia Grimmer-Laversanne

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Tartare de saumon (salmon tartare) is a great example of a modern classic that features regularly on the menu of Paris bistros.

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