How do you know you have arrived in Paris? You have arrived in Paris if you can walk into a patisserie and get a fabulous French Lemon Tart. Tarte Au …

This Fresh Fig and Apple Cake is the solution to a quandary I’ve had for a while. Late summer would come, figs would show up at the markets and the …

It is pretty easy to figure out how to use vanilla sugar. Substitute 1/4 cup (50g) of vanilla sugar for every 1/4 cup (50g) of regular sugar and 1/4 teaspoon …

This Country loaf is the result of analytics. It is not the aggregation of various recipes and sources through computation, but the original type of analytics. Starting with a clear …

Featuring part of the Splender of Spring When the first spring onions arrive in the market, I cannot resist them. Bright green and the shimmering whites — they are inviting. …

The mystique of Champagne and the aura of Burgundy, two of France’s most honored wine regions combine together to make this elegant soup. This Champagne Escargot Soup is a rendition …

For a weeknight meal, nothing beats Vegetable Soup with Ground Beef. Admittedly, this soup is comfort food. Nothing special, but hits the spot. I have, however, made two changes to …

Lamb Shanks are perfect for braising. Braised Lamb Shanks cooked with Rosemary and Mustard provides a savory take on this dish. Brown a bit and then cook for hours in …

Celeriac (or celery root) is a great winter vegetable. Add it to potatoes and you can create celeriac mashed potatoes producing an excellent accompaniment to a braise or to a …

Simple ingredients with the right flair — that describe this French Carrot Soup. Serve as an appetizer or a light lunch. Whipped cream, a poached egg, radish sprouts, and parmesan …