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78French Women Don't Sleep Alone
Has dating become like a 2-hour interview? Has Love turned into a Job? Are you approaching your emotions like you would an MBA? For any woman of any age who is suffering from “dating fatigue syndrome” or...
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69Cooking Chicken, the French Way
Chicken is a staple in American cooking, but it’s easy to grow tired of the same old dishes. One easy solution to chicken boredom is to try a simple, delicious French cooking method to make your ho-hum good...
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49Recipes
This recipe is my favourite and I got it from: http://www.gourmandia.com/ and http://lifestyle.gourmandia.com Take vanilla cut in two and scrape with a spoon. Add sugar, then the peeled ginger and chopped....
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73Julia Child: A Spy Who Knew Her Eggs
La Grande Dame de Cuisine: Julia Child I am basically a self-taught cook, due to the fact that I found my mother’s cooking dull and insipid. So from a very early age, I began to putter in the kitchen. The...
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64Roux - The Secret to Great Cajun Cooking
Roux [roo] is thought to have been introduced during the 17th century primarily as a binding and thickening agent in cooking. It is a mixture of equal amounts of oil or fat to flour. Butter is used as the...
3 comments![Lavender fields are a common site in this region of Southeastern France. [Photos this page, public domain.]](http://s2.hubimg.com/u/1759609_100.jpg "Lavender fields are a common site in this region of Southeastern France. [Photos this page, public domain.]")
99The Best French Christmas Recipes
Provence, France features not only fields of lavender and at least 7 locally-produced wines, but also centuries-old Christmas cuisine traditions that connect to the Easter Season of the Catholic Church as well. A seven-course meal with 13 desserts afterward is one of these traditions...
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76Herbes de Provence
Herbes de Provence are a combination of herbs that are used in cooking and assoiciated with ththe cooking style of the south of France. Each cook may create a slightly different blend but most often...
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57Glaze or glace
A glaze or glaces as it is referred to in french cooking, is a stock that has been reduced by 85 to 90 percent of its original volume. Although most people commonly associate a glaze with sweet, a glaze can...
2 comments64Stocks and Sauces 101
As a food lover, you must realize the importance of stocks and sauces. They add much need nutrients, flavor and moisture to some foods. And to some extent stocks or sauces can make or break a dish. Although...
2 comments61Mirepoix
The mirepoix pronounced "meer-pwah"(It can also be spelled "mirepois") is your basic necessity for creating a stock or a broth. With out a mirepoix chicken stock would taste like chicken water...yuck! The...
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