Pistou

A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh parsley, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact that the sauce is ideally prepared by crushing the combined ingredients in a mortar and pestle until the sauce reaches …

En papillote

En papillote (lit. in paper or in parchment) is a simple French technique of preparing food that’s been carefully wrapped in paper packets by moist-heat cooking. This unique cooking method helps trap steam inside the paper packets, allowing for the food to cook in its juices and retain all the flavors, aromas, and nutrients.   Food prepared this way …

Best Avocado Strawberry Spinach Salad with Grilled Chicken

An easy Avocado Strawberry Spinach Salad with Grilled Chicken and a homemade balsamic vinaigrette. This light and fresh Strawberry Spinach Salad makes the perfect summer dinner – filled with berries, pecans, creamy goat cheese, grilled chicken and avocado for the ultimate bite! If you’re in the market for light and fresh salads like me, you …

The Ultimate Guide for the Best Grilled Vegetables

The Ultimate Guide for the Best Grilled Vegetables – all my easy grilling tips, cooking times, no stick methods, seasoning recommendations and how to serve your grilled vegetables for the best summer dinner out there! How to Make the Best Grilled Vegetables I don’t know about you, but I find that I eat more vegetables …

Quenelle

What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, or cream.   The dumpling is traditionally oval in shape and poached in water …

Palmiers

Palmiers are a delectable snacks made from puff pastry that are sprinkled with sugar, rolled, and then cut into slices. Due to its shape, palmiers have been given a variety of nicknames; pig’s ears, elephant ears, glasses, and palm leaves to name a few. These simple pastries are often paired with coffee or tea, and can be further enriched with …

Fondue Savoyarde

Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combination of melted cheeses, usually Gruyére, Beaufort, Emmental, and Comté. Savoie tradition says that if your piece of …

Financier is a small French cake that is sometimes erroneously mistaken for a pastry since it is similar to a sponge cake. The cakes are baked in moulds and shaped to look like golden bricks known as lingot in French. Financiers are usually made with almond flour, almonds, egg whites, brown butter, and sugar. The dessert was originally …

  Also known as rum baba, these small yeast dough sponge cakes are filled with raisins or currants, baked in a ring mold, and soaked in rum. The hole in the center of the cake is filled with either pastry cream, fresh fruit, or whipped cream. This dessert is believed to have been invented by …

Tête de veau

As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combination of spices, and the three types of meat are served together in …

The Grilling Essentials Guide: Best Grilling Tools & Accessories

A Grilling Essentials Guide to make your outdoor cooking experience incredible! Everything you need to know: the best grills on the market, from charcoal to gas and wood pellet, my favorite grilling tools and fun accessories to take your grilling up a notch! After you’ve gone through this list the top two recipes you need …