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When the rain sets in during autumn in the Burgundy region, it’s prime time to harvest snails from the area’s many vineyards. For this dish, the escargots are simply baked with some butter mixed with crushed garlic, parsley, shallots, and a splash of white wine. A side serving of bre...
Rub both parts of the bread with garlic. Soak both parts of the bread with the olive oil, as well as the vinegar (optional). Season with salt and pepper. First place the tomato slices on the bottom of the bread. add the radishes, scallion, hard-boiled egg, lima beans (optional), gr...
and included at least three different types. To eat it in the traditional Marseillais way, serve the broth separately in a bowl alongside bread androuille—a sauce similar to a thick, spiced mayonnaise—with the fish dished up separately on a large platter. ...
Aioli is a thick creamy garlic sauce used in the cooking of Provence, France, and of Catalonia in Spain. It is usually served on the side at room temperature. It is often compared to mayonnaise in its texture, but it is not actual mayonnaise. It is mainly served with cold or hot boile...
Cut the pork belly into strips around 1 ½ inches wide, place them in a bowl and rub in the salt. Cover and leave for around 8 hours. Cut the back fat into cubes and place it, along with the pork belly, in an ovenproof casserole or similar. Tuck the herbs and garlic under the...
confirm our reservation that we make on line by phone when we arrive in Paris. I had an excellent confit of duck with apples and garlic and Michele had Steak au Poivre. For dessert Dèlicieuse poire au vin èpice et vanillè. It was, as it name says, delicious and it is the house ...
The etymology of mayonnaise is as basic as the condiment's ingredients: it is a French word of unknown origin. The lesser-known, similarly-spelled lyonnaise play means "prepared with onions" and gets its name from its birthplace of Lyons, France. Lyonnaise Potatoes (sliced potatoes cooked with...