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Showing: Aioli - Basic Beurre Blanc

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Aioli

Submitted by: Nina

This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.

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Aioli (Garlic Mayonnaise)

Submitted by: LIANNEF

This easy-to-make condiment can be flavored with your favorite spices, such as basil, fennel, dill or chopped, roasted nuts.

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Almond Pork

Submitted by: Diana M.

Home Town: Palatine, Illinois, USA

Living In: Brentwood, Tennessee, USA

It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.

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Almond Puff Cake

Submitted by: CALAMARI

Simple and elegant, choux pastry is made with almonds and filled with a sweet almond cream.

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Alsatian Chocolate Balls

Submitted by: Rosina

These are crusty on the outside and soft and moist on the inside.

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Alsatian Pork and Sauerkraut

Submitted by: 4Nancy

Home Town: Minneapolis, Minnesota, USA

Bacon, pork chops, and kielbasa sausage flavor this hearty one-skillet supper with sauerkraut and potatoes, made in the eastern French style.

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Ann's Christmas Eve Bouillabaisse

Submitted by: maziekate

Home Town: Wilmington, Delaware, USA

Living In: Bloomington, Indiana, USA

Lobster, fresh mussels, sea scallops, and snapper mix it up in a white wine-saffron broth that's perfect for a special-occasion meal.

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Apricot Chicken Provencal

Submitted by: apple atcha

Home Town: Bristol, Virginia, USA

Living In: Marina, California, USA

Herbes de Provence, garlic, and apricots flavor chicken drumsticks in this French-inspired recipe.

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Artichoke and Escargot Over Linguini

Submitted by: Victoria M.H.

Home Town: Oneida, New York, USA

Living In: Regional Municipality Of Niagara, Ontario, Canada

Escargot is quickly pan fried with artichoke and mushrooms before being served over linguine. Amazing! Everything compliments the other extremely well and it's a nice main dish.

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Aunt Betty's French Dressing

Submitted by: Maggie Lynch

If your partial to French dressing, then you 'll love this version. Everything pops into the blender, is whirled and pureed, and then chilled. Makes three delectable cups of dressing.

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Authentic French Meringues

Submitted by: RANDYVH

Authentic French Meringues from a patisserie in France.

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Avocado, Beet and Arugula Salad with Chevre Tartine

Submitted by: Kat

Home Town: Baltimore, Maryland, USA

Living In: Toulouse, Midi-Pyrénées, France

'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and broil. Toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

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Back-Burner Ratatouille

Submitted by: talifuss

Home Town: Queens, New York, USA

Living In: New York, New York, USA

A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese.

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Baked Brie in Puff Pastry

Submitted by: Nancy Vejvoda

Almonds lend a pleasant crunch to this favorite hot-out-of-the-oven appetizer; ready-made puff pastry speeds up the process.

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Baked Chicken and Brie

Submitted by: LISETTEZ

Baked chicken with Brie -- a French delight that is simple to cook!

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Baked Monte Cristo Sandwiches

Provided by: Campbell's Kitchen

Set aside the bread and serve this ham and cheese melt on puff pastry instead. Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar.

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