French Farmhouse Cooking
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How to Make a Provençal Chard Omelette
Simple, economical, nutritious and tasty: what more could you ask for? more...
How to Make Provençale Stuffed Tomatoes
Olive oil instead of butter, tomatoes, olives, zucchini, eggplant: you might think you were cooking Italian! That is the Mediterranean you smell, but you are in Provence. more...
Creamy Courgette Soup with Fourme D'Ambert
Too many zucchini? Here's a great recipe when the garden is producing more zukes than you know what to do with. more...
Parsleyed Chicken Liver & Mushroom Custard
For those who equate custard with dessert, here's a recipe with mushrooms and chicken livers to whet the appetite for savory possibilities, too. more...
How to Make Chicken Chasseur - Hunter's Chicken
Yes it's similar to Chicken Cacciatore. Let the French and Italians quibble over whose was first and whose is merely derivative. What's important is that it's delicious! more...
How to Make Succulent Wine Braised Short Ribs
This exemplifies the joys and rewards of the slow food movement. Taking your time with this inexpensive cut will yield fork-tender morsels in a superbly succulent sauce. more...
How to Make Alsatian Braised Red Cabbage
The braising liquid for this cabbage dish is a spiced red wine vinegar. Apples and cinnamon balance the sour with the sweet. more...
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Lentils are a delicious introduction to the hearty Auvergnat cuisuine. They are particularly enjoyable in fall and winter. more...
3 Fruit Recipes for French Dessert Clafouti
By: Heather Zorzini
A clafouti is an oven-baked dessert pudding. This recipe is a simplified but still delicious adaptation of the renowned French Clafoutis Limousin made with cherries. more...
Sweet Millassou - A Slice of Corn and Sugar
By: Kerry Swash
Millassou (sweet) or Millas (savory) is one of the oldest dishes in the French Pyrenees. An ancient peasant food, traditionally eaten on the day a pig is slaughtered. more...
Cabecou du Perigord. Soft Goats Cheese Tart
By: Kerry Swash
Cabécou is a soft round palet of goat's cheese from the Perigord region of France. It is a deliciously creamy mild cheese which adds a lot finesse to a simple savory tart more...
Civet of Pork – Rich French Stew
By: Kerry Swash
Civet of Pork is a slow-cooked, rich pork stew with some simple, surprising ingredients. Typical of French Gascon cuisine it is hearty and not for the faint hearted! more...
Garbure - a Rustic Stew from South West France
By: Kerry Swash
South West France is a rural region and home to some of the best french farmhouse classics. Garbure is a winter staple here and a delicious filling stew. more...
White Garlic Tourin, A Classic French Soup
By: Kerry Swash
Although the white garlic of Lomagne is also known as the stinking rose, the Tourin a l'Ail, or garlic soup, created from it has a surprisingly creamy and subtle taste. more...
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