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70Pork Pate Recipe
by Mark Knowles
This pate makes a nice change from typical liver pates. It is very simple to make and produces a really tasty coarse pate that goes very well with a hot crusty French bread. The preparation time is very short,... published 9 months ago
63Classic Dishes of Provence: Soupe au Pistou Recipe
by Thom Carnes
Thre are almost as many versions of this wonderful soup as there are cooks in Provence! But this is as real and as authentic as I can make it .... published 6 months ago
72Potatoes Boulangere recipe
by Mark Knowles
I love potatoes, the French love potatoes, everyone loves potatoes. One of my missions in life is to collect every single potato recipe ever written, try them and write my own variation. I know, it’s a... published 9 months ago
69Coq au vin recipe
by Mark Knowles
Coq au vin means literally, “Cock in wine,” but nowadays it has become less traditional to use an actual cock because it’s far easier to find a chicken than a cock. This is another really... published 9 months ago
55Cookbook Review - Country Cooking of France
by mgwhite
If you've ever wanted to learn more about the art and appeal of French cooking , Country Cooking of France by Anne Willan is a must-have addition to your collection of cookbooks. This gorgeous volume will be a... published 6 months ago
68French Cuisine: Regional Foods and Cooking Specialties
by The Good Cook
In medieval France, both cooking and learning were nurtured within the confines of convents and monasteries. Gradually, literature and cooking emerged from the cloisters and French peasants, who had previously... published 6 months ago
63French Onion Soup
by Mark Knowles
French Onion Soup is actually French. It’s not like London broil – we don’t eat London broil in London. It’s really French. The French name for this recipe is “soupe a l’oignon gratinee.” This... published 9 months ago
60Pork with Apples and Cider
by Mark Knowles
This is a wonderful winter recipe. The great thing about this recipe, apart from the rich taste, is the fact that you can just leave it alone for the entire cooking time (about 3 hours) so you can spend the... published 9 months ago
65Home made Chicken liver Pate
by Mark Knowles
Forget buying expensive ready-made pate, this is so easy, you will wonder why you never made your own pate before. This recipe makes a very smooth, very subtle tasting pate, that’s very easy on the eyes... published 9 months ago
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