The French Omelette – Soft, Shiny, and Superior

There is no more terrifying experience at culinary school than the French omelette exam. With your classmates rooting you on, and…

"Norcal" Nicoise Salad – Layered for Your Pleasure

I know I’ve made fun of salads served in Mason jars before, but when I was asked to contribute a layered Nicoise to an Allrecipes…

Pâté de Campagne – Finally, Something Complicated

Every once in a while, I get a food wish that has nothing to do with a specific recipe, but rather it’s a request to post somethi…

Béarnaise Sauce – Maybe My Favorite ‘Aise

I adore a good hollandaise, and couldn’t survive without mayonnaise, but if I had to pick an all-time favorite ’aise, it might ju…

“Mille Feuille” (Napoleon) – Short and Sweet

This mille feuille , which I’m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, “…

France - French food, the Theater and a Lost Car

I think the reason why France is set apart for its cuisine is because it has food integrity. French chefs are bold and creative…