Boursin® Mushrooms

Boursin® Mush­rooms are a great idea for using French Boursin® cheese to make a fun and tasty appe­tiz­er or side dish. The idea is to stuff mush­rooms with Boursin® cheese, and bake them in the oven. Extreme­ly easy, and deli­cious! Ingre­di­ents Boursin® cheese is fair­ly easy to find in the US. I use the Boursin® with […]

Stuffed Eggplant and Peppers

Stuffed egg­plant and pep­pers is com­mon in Provence, where these veg­eta­bles are plen­ti­ful. The egg­plant and pep­pers are stuffed with meat, onions, gar­lic, toma­to, herbs and olive oil, which makes this a light, healthy and deli­cious dish. I use ground turkey meat for my stuff­ing. This makes the dish even lighter and health­i­er than it […]

Mushroom Quiche (Easy)

Vis­it­ing my in-laws for the hol­i­days, I was asked to make quiche, and since they like mush­rooms, it end­ed up being a mush­room quiche. This mush­room quiche is easy-to-make and deli­cious! Every­one loved it!   Recipe As always with quiche, you will need to either make the quiche crust your­self (recipe here) or buy an […]

Tapenade Star Puff Pastry

I just post­ed a recipe for tape­nade, a provençal black olive spread. As a fol­low up, I want­ed to show you a great way to serve tape­nade, in a puff pas­try shaped as a star. The tape­nade star puff pas­try is very easy to pre­pare, and makes for a very beau­ti­ful appe­tiz­er. Recipe You will […]

Tapenade (Provençal Black Olive Spread)

Tape­nade is a spe­cial­i­ty from Provence. It is essen­tial­ly pureed dark olives with capers, anchovies, and olive oil. You can serve it with slices of bread as a great appe­tiz­er dip, or spread it on lit­tle toasts. Tape­nade is also used in many tart fill­ings (toma­to tart for exam­ple) or savory puff pas­tries. Though you […]

Tarte au Sucre (Sugar Pie)

Tarte au Sucre is a spe­cial­i­ty from North­ern France, the city of Lille and its sur­round­ings. Though it is called a tart, it is more akin to a sweet pas­try. It ressem­bles a brioche with a sug­ary creamy fill­ing. Tarte au Sucre is very much sweet com­fort food, a very com­fort­ing note to the end […]

Goat Cheese Salad (au chêvre chaud)

Goat cheese sal­ad is a sta­ple of Parisian cafés. It is one of these every­day sal­ads that you find every­where. Though there are some vari­a­tions on what the sal­ad con­tains, all goat cheese sal­ads include warm goat cheese, usu­al­ly on toast­ed bread. It is the com­bi­na­tion of fresh cold greens with warm goat cheese that […]

Kouglof (Raisin-Filled Sweet Bread)

The Kou­glof, a raisin-filled brioche (sweet bread), is a spe­cial­i­ty from the French region of Alsace (North-East of France). Due to the prox­im­i­ty to Ger­many, Alsa­t­ian spe­cial­i­ties tend to ressem­ble Ger­man spe­cial­i­ties. In this case, the Kou­glof ressem­bles a Ger­man sweet bread with rum-soaked raisins, yet it comes with its own dis­tinc­tive fea­tures, that makes […]

Almond Raspberry Tartlets

These almond rasp­ber­ry tartlets are deli­cious and they look amaz­ing. They are also very quick and easy to make. The per­fect sweet treat for your guests, served as an appe­tiz­er or a dessert.   You can buy tart­let shells at your gro­cery store, which makes the tartlets even eas­i­er to make. If you pre­fer to […]

Stuffed Tomatoes (Tomates Farcies)

Tomates far­cies, which means stuffed toma­toes, is a very com­mon every­day meal in France. It is easy to make, and pleas­es the whole fam­i­ly, includ­ing kids. It is typ­i­cal to serve it for din­ner, with rice on the side. A quick, easy, and deli­cious fam­i­ly din­ner!   Recipe This is my per­son­al recipe. Ingre­di­ents are […]

Gateau de Savoie (Light Airy Cake)

The Gateau de Savoie is a light airy cake, named after the Count of Savoie who invent­ed it in the 14th cen­tu­ry. After the French rev­o­lu­tion, two parisian chefs came up with the idea of using starch instead of flour, mak­ing the cake even more airy. Gateau de Savoie is deli­cious as a dessert or […]

Lyonnaise Salad (Easy)

Lyon­naise sal­ad takes its name from the French city of Lyon, where it orig­i­nat­ed. Lyon is well-known for its rich culi­nary her­itage. The sal­ad is a deli­cious com­bi­na­tion of greens, crisp lar­dons (bacon), warm poached egg, and crou­tons. Tra­di­tion­al­ly, the greens are bit­ter frisée, but arugu­la or oth­er bit­ter greens work just as well. I […]

Chocolate Tart

This Choco­late Tart is a French clas­sic. It is deli­cious, and quite easy to make. The per­fect dessert for choco­late lovers!   A few notes about the recipe Though you could use heavy whip­ping cream, I decid­ed to use sour cream for the choco­late fill­ing. It turned out deli­cious. Since this dessert is a tart, […]

Valentine’s Day Cookies

My Valen­tine’s Day Cook­ies are sim­i­lar to the Hal­loween Sablés Cook­ies I loved mak­ing for Hal­loween. The idea is the same, but, since these are Valen­tine’s day cook­ies, I am using heart-shaped cook­ie cut­ters and straw­ber­ry pre­serve for the red col­or. I also decid­ed to use a dif­fer­ent recipe for the dough, that does not […]

Pains au lait (with chocolate chips)

Pains au lait are deli­cious sweet but­tery buns, per­fect for break­fast or sweet after­noon snacks. They are easy to make, and kids love them! Pain au lait is a lit­tle sim­i­lar to brioche as it is sweet bread, yet dif­fer­ent, in that the only liq­uid used is milk. Hence the name: “pain” means “bread,” and […]

Nicoise Salad (Easy)

Healthy and deli­cious, the Nicoise Sal­ad is a spe­cial­i­ty from the city of Nice, on the French Riv­iera. Hence the name nicoise (mean­ing “from Nice”, actu­al­ly spelled “niçoise” in French). This sal­ad comes in dif­fer­ent vari­a­tions. At a min­i­mum, it con­tains tuna and/or anchovies, toma­toes, olives, hard-boiled eggs, and olive oil in the dress­ing. It […]

Nutella® Soufflé (Easy)

This is my French con­tri­bu­tion to Super Bowl Par­ty Food: Nutel­la® Souf­flé! Easy to make, and deli­cious! Plus, because it is a souf­flé, it is actu­al­ly quite light, while still hav­ing the deli­cious taste of Nutel­la®. This is a dessert every­one loves, includ­ing kids! Great par­ty food, or a fun way to end a meal! […]

Savory Buckwheat Crepe

Tomor­row, Feb­ru­ary 2nd, is the French hol­i­day of “Chan­deleur,” when the French tra­di­tion­al­ly eat crepes to cel­e­brate. In France, the savory crepes are made of dark buck­wheat flour, where­as the sweet crepes are made of white all-pur­­pose flour. Most Amer­i­cans are famil­iar with the white crepes, but less so with the buck­wheat crepes, so I […]

Dutch Oven Bread (Very Easy)

Dutch oven bread is an incred­i­bly easy way to make home­made bread. There is very lit­tle to do, and the result is aston­ish­ing: a round beau­ti­ful deli­cious loaf of bread, which in French we call “pain de cam­pagne” (lit­er­al­ly “coun­try­side bread”). The only thing you need is a dutch oven. The bread bakes inside the […]

My Bouillabaisse with US ingredients

Bouil­l­abaisse is a very pop­u­lar provençal fish stew from the port city of Mar­seille. I real­ly want­ed to make one in the US, but being so far away from the Mediter­ranean, I could not find the Mediter­ranean fish tra­di­tion­al­ly used in Bouil­l­abaisse, so I had to be cre­ative. I came up with my own recipe, […]

Spinach Quiche (kid-friendly)

Spinach quiche is very easy to make, and is a won­der­ful way to get your fam­i­ly to eat spinach. My 6 year-old loves this quiche! A great, easy, fam­i­ly din­ner recipe! Recipe I like to put goat cheese in my spinach quiche as I find spinach goes par­tic­u­lar­ly well with goat cheese. If you do […]