Confit is a classic French technique that was originally used to preserve meats (primarily poultry) in fat. The slow poaching of the meat in its own fat …
The beauty of this dish is in its simplicity. There aren’t that many ingredients, but they all compliment each other so well that it just works. Plain and simple. The salmon is perfectly cooked for maximum…
After the decadence of the holidays it’s nice to take a step back from the giant platters of meat, and copious amounts of dessert to enjoy some simpler, lighter fare that’s still filling and comforting. En…
Most of us have probably heard of the recipe boeuf bourguignon in relation to Julia Child’s pièce de résistance, “Mastering the Art of French Cooking”. Luckily…
This dinner gives you a healthy meal without the sacrifice. We love using fresh herbs and produce such as tarragon, thyme, and lemon to lend flavor to a dish without piling on extra calories…
Everyone’s favorite Christmas cocktail gets a reimagining as a classic French dessert. Meet the eggnog créme brûlée, courtesy of Suvie. The custard for c…
