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Fish Filets Poached in White Wine is a dish steeped in the rich history of French cuisine. It’s a classic example of the country’s love for simple yet elegant dishes that let the fresh flavors of the ingredients shine through. This dish is a testament to the art of French cooking and its emphasis on […]

Eggs. Sure– we’ve all had ’em. But French Poached Eggs? Now we’re on a one-way roux to nouveaux egg town. Here’s the recipe you’ll want to follow to get that delicious French poached egg taste, with only a little of the backbreaking sweaty labor that comes from about a decade of being yelled at while […]

Gnocchi is not considered a traditional French dish, it’s more of an Italian fare. However, in the Alsace region of Northeastern France, where the dish is known as “Gnocchis à la Alsacienne” — That is where the dish is rather popular. Now, we’ll explore that popular French preparation of the traditional Italian dish, Gnocchi. Serving […]

Upon detailing the account of Chef Adolphe Dugléré and his coming to create this legendary variation of the famous French Quenelles, it occurred that we ought to include the recipe as well. A word to the wise: While you need not know the history behind the dish, proceed with caution making these Quenelles if this […]

Also known as “Timballo di Riso,” Sartu di Riso is a traditional Neapolitan dish that typically consists of a dome-shaped timbale of rice, meat, cheese, and vegetables. Generally, it is baked and served as a main course. It’s a dish that is perfect for special occasions and for family gatherings and it’s often prepared for […]

If you’ve ever wondered how to make a Quiche aux Poireaux fit for dignitaries, read on to find out. Literally, in 1960, there was a time that Quiche aux Poireaux got international headlines for interrupting a massive conference of world leaders. This quiche is made with leeks, onions, and Gruyere cheese. It is also a […]

A fine French culinary treat that came about totally by accident. Crêpes Suzette is a classic French dessert that was created by accident in 1895. A 14-year-old assistant waiter, Henri Charpentier, was preparing a dessert for the Prince of Wales (later King Edward VII) at the Café de Paris in Monte Carlo. He accidentally set […]

“A cook who cannot make a good tomato sauce is not a cook.” Auguste Escoffier, who is considered one of the fathers of modern French cuisine. He loved the sauce so much that he would always keep a jar of it in his kitchen. A simple tomato sauce that is made with tomatoes, onion, garlic, […]