Cook easy French recipes in your own kitchen. Here are the most popular recipes for the week of May 12, 2008.
This recipe is traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entrée.
This subtly flavored potato salad is a perfect accompaniment to roasted lemon rosemary chicken and sautéed green beans.
This aioli has the wonderful zest of lemon to enhance the rich garlic and egg base. Serve it with seafood or as a thickener for fish stew.
Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.
Both children and adults love this fresh berry soup. It’s lovely when used to round out an entrée salad for a light, healthy meal.
This festive Creole rice dish tastes delicious with seafood and lightly steamed vegetables. The recipe doubles nicely and is fantastic for serving a crowd.
Chicken a la Diable roughly translates into “chicken of the devil” because of the hot seasonings – mustard and cayenne.
This fresh-tasting berry pastry cream is incredible hidden away in chocolate or lemon pastry. It’s also wonderful layered into a Génoise cake or petite crepe cakes.
Cardamom coffee mousse is a sophisticated version of a classic French dessert recipe. Make it up to 36 hours in advance; the extra chilling time will allow the flavors to develop.
Rich chocolate truffles are enlivened with a bit of Grand Marnier and orange zest in this delicious recipe. Smooth ganache and the proper rolling technique are the secrets of this recipe's success.
