Here is the recipe for Aligot from the Aveyron region, as passed down to me by the mother of a friend from the area. This Aligot must be cooked in a heavy-bottomed pot. It’s served on a warming ...
Neapolitan-style pizza
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Pissaladière
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Baked Eggs – Basics and Variations
Baked eggs offer endless variations on the same basic concept: the egg, accompanied by crème fraîche, is cooked for a few minutes in a bain-marie in a ramekin. When removed from the oven, the yolk is ...
Poached Eggs with Asparagus
Here’s a delicious recipe for poached eggs with asparagus. I was inspired by the excellent book . The color and texture of pair perfectly with asparagus. In this recipe, the sherry and shallot ...
My Easy Spinach Soufflé
Find the full recipe for my spinach and Gruyère soufflé here—delicious and easy to make.Light, fluffy, and deliciously flavorful, this spinach and Gruyère soufflé ...
Endives with Ham and Béchamel Sauce
Here is my recipe for endives au gratin with ham and béchamel sauce—a dish that’s both hearty and delicious. When I make this for a family dinner in the winter, there’s never a crumb left in the ...
Pepper Tart
Here’s my recipe for a pepper tart—delicious and easy to make! Enjoy, and thank you in advance for your comments 🙏 ...
Traditional Savoie Tartiflette
Here is my recipe for traditional Savoyard Tartiflette, just as the locals in the region have cooked it for me! Tartiflette is the ultimate comfort food, perfect for sharing with friends over a good ...
Veal Shoulder with Lemon
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