Listing articles 1 to 15 of 45 articles with tag ‘French cuisine’
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French Garlic Soup Very Popular
Simple and healthy garlic soup from the Provence.
Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.
Aioli - Mediterranean Garlic Sauce Very Popular
One of the most addictive sauces in the world, aïoli is made all over the Mediterranean. See how to do it the old-fashioned way.
Beef Bourguignon Very Popular
See how this cult French beef stew reeking of Burgundy wine is made the traditional way.
Making Your Own Meringues Very Popular
Meringue is the most obvious pastry to bake when you have too many egg whites, and yet many home chefs are frightened to try homemade meringues. See how easy they are if you go by the book.
Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.
Lenôtre offers high-end non-professional pastry classes in Paris. Are they worth the time and money? Who attends? What do you actually learn? Read my account of a Brioche and Kugelhopf class at Lenôtre's school on the Champs-Elysées.
Successful Gougères Popular
These bloated crispy cheese balloons are so successful at parties you can't bake them fast enough. See how easy they are to make.
Verdun Sugar Coated Almonds Popular
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier.
Successful buckwheat pancakes in 7 secrets. I make them with home milled buckwheat flour for extra taste but you can use bought flour. Probably the simplest dish on FXcuisine!
One of the most elegant desserts in French cooking, the moelleux is a chocolate muffin rich like a brownie with a liquid raspberry heart. Incredible!
This legendary Italian and French traditional vegetable soup is turned into an elixir of long life by mixing in fresh pesto. A cult summer delicacy ready in under an hour.
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!