Recipes

A traditional Louisiana Mardi Gras pastry — diamond-shaped fried dough flavored with nutmeg, cinnamon, and vanilla, dusted generously with powdered sugar.

A country inn recipe for Decorative Chocolate Mousse Cups.

Crepes stuffed with smoked salmon and Brie, baked until melted, served over a buttery Herbsaint-anise reduction sauce with crispy fried spinach.

dijon mushroom potatoes

A low-carb Atkins recipe for Dijon Vinaigrette.

dottie's crepes (use 4)

Duck Rillette Rissotto from Emeril.

A low-carb Atkins recipe for Easiest Hollandaise Sauce.

A low-carb Atkins recipe for Easy Chocolate Mousse.

A country inn recipe for Easy Chocolate Souffle.

Recipe from The 1918 Fanny Farmer Cookbook

à l'amour - Love Snails Normally, snails are served à la bourguignonne, dripping of fat. But love food should be light! For a change, try this recipe

fake french toast

A quick method for making flaky puff pastry at home — rough-cut butter chunks folded into flour with ice water using four turns, yielding a laminated dough in under 2 hours.

A classic Corsican ricotta tart — lemon-scented fresh cheese with sultanas baked in a 9-inch pastry crust until golden, served with fresh mint.

Lyonnaise-style veal liver quickly pan-fried in seasoned flour, served over a creamy Gruyere potato gratin with caramelized onions.

foie gras and mushroom stew with mascarpone

A savory bread pudding with seared foie gras, caramelized onions, and boudin sausage in an egg-cream custard with Parmigiano-Reggiano — rich and deeply New Orleans.

Layers of port-marinated, seared foie gras slices pressed into a terrine, chilled overnight, and served sliced with toast points, cornichons, and a reduced port wine syrup.

A seasonal bread pudding of seared foie gras, blanched fresh pumpkin, caramelized onions, and cream custard, topped with Parmesan — a remarkable fall dish.

A silky, luxurious room-temperature mousse of pureed Grade A foie gras with cognac, cream, and finely chopped black truffles, served with toast points.