NYT Cooking: If every baked french fry you've ever eaten has been a soggy disappointment, then this recipe is for you. The key to achieving perfectly crisp “fries” is heating your sheet pan in a 500-degree oven for a good 10 minutes. When you toss the potatoes onto the blisteringly hot pan, magic happens: The potatoes sear and develop a truly crunchy crust. In terms of seasoning, we keep it simple with just...
Homemade French & Catalina Salad Dressing ~ jazz up your favorite salads with this sweet-and-tangy dressing recipe, in French and Catalina varieties! | FiveHeartHome.com
Fluffy london fog french toast + sugared blueberries
If you love caramelized onions (we'll even show you how to make them in the crock pot), this savory, vegetarian, comfort food recipe is for you!
French Cheese Course: Selection and Etiquette Tips Jean Anthelme Brillat-Savarin (1755-1826) wrote the most famous book about food ever published: The Physiology of Taste: Or Meditations on Transcendental Gastronomy. In fact, it’s been in print ever since it was first published in 1825. Brillat-Savarin is considered the world’s foremost food writer and he said, “Tell me what
Melt-in your mouth chicken braised in caramelized dijon mustard and chablis, Poulet à la Moutarde is a rustic French braise that comes together in about an hour. Used Chardonnay cuz that's what,s in da house Very good over brown rice too.