French cuisine

Cream Puffs

Mom loved to make these. They were always a big hit for dessert. She never used them for appetizers but you could certainly fill them with things like seafood or chicken salad and just make them a bit smaller.

Crepe Suzette

French Pancakes--Crepes

Chicken Francais

Jiffy Hollandaise

Chopped Eggplant Appetizer

Unusual eggplant appetizer, with baked eggplant and onion, then chilled and served on crisp leaves of lettuce or as a spread with slices of crusty sourdough bread.

Hollandaise Sauce

Hollandaise sauce is one of the classic French sauces made with egg yolk and butter. Making hollandaise by hand using a wire whisk is really no more difficult than using a blender.

Béchamel Sauce

Béchamel Sauce is one of the five "mother sauces" in French cooking. This white sauce is part of every French cooks arsenal of basic sauces.

Braised Beef Shanks in Zinfandel Reduction

The wonders of braising in a Dutch oven, try this braised beef shanks in Zinfandel reduction recipe. Simply spectacular.


Ratatouille is a vegetable stew made popular in the Provence region of France. "Rata" is a slang term for stew in French, and "touiller" means "to stir". So literally, a stew that is stirred.

There are many variations to ratatouille, and no one standard or correct way to prepare this dish. Think of it as similar to American "stew", it can take on a number of forms and is open to your interpretation.

This ratatouille variation includes mushrooms for some additional succulent texture and balsamic vinegar for a rich flavor with a touch of tangy sweetness.

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