Coquille St Jacques is the easiest French dish you can imagine. Make it the focal point of dinner and your guests will gush with complements.
Potatoes confit is easily made by the novice cook, but the flavor will convince you it was made by a three-star Michelin chef.
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Buttery, caramelized Roasted Garlic is delicious. Add goat cheese and pesto sauce to make it the addictive canape you dream about.
Cream of garlic soup is only for special people and I don’t understand anyone that won’t eat it. That’s okay. because It leaves more for us.
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
Escargot – Snails. You love ’em or hate ’em. I find that most haters have never tried them. That’s their mistake because who doesn’t like butter, garlic, cheese and fresh bread?
My first taste of Coq Au Vin was at a restaurant called, what else, Le Coq. They closed a few years ago and I wept because it was a favorite dish.
November 22nd, 1963, 1:30 PM. I was in Mr. Purvis’ core class when the announcement was made over the loudspeaker system that President John F. Kennedy had been shot and killed.