Fresh raspberries are great on corn flakes, but when the occasion calls special breakfast, this recipe is sure to light up a loved one's eyes.

Jul 9, 2010 – Larry Ervin

Dill is one of the easiest herbs to grow and makes a great flavor addition to fish dishes like this recipe from Normandy.

Jul 5, 2010 – Larry Ervin

The term "fricassée" and the ingredient crème fraiche may be unfamiliar enough to put some off this recipe, but they shouldn't.

Jul 4, 2010 – Larry Ervin

Like most bean salads, this make-ahead recipe benefits from time for the flavors to mix and mingle. That makes it ideal picnic fare.

Jul 3, 2010 – Larry Ervin

A French Riviera picnic begs for Pan Bagnat. Add red pepper bean salad, a chilled bottle of French rose wine, and don't forget the boules.

Jul 3, 2010 – Larry Ervin

The French House Party Experience runs many residential workshops including a long weekend's gourmet cookery course, using famous French chefs.

Jul 1, 2010 – Rupert Parker

The Loire Valley in the central Atlantic coast of France is called the market garden of France, producing an amazing variety of fruits and vegetables.

Jun 21, 2010 – Larry Ervin

A change of career from doctor to chef follows a doctor's near victory in the BBC's Masterchef 2010 competition. Medicine's loss is our tastebud's gain!i

Jun 17, 2010 – James Graham

Here are two French dishes that anyone can serve to family or friends. They can be served as appetizers or they can be the main entree of a great meal.

Jun 6, 2010 – Andrew Mitchell

Traditional and modern French and Russian cuisine service techniques.

Jun 4, 2010 – Tiffany Chavis

Beef Bourguignon is a dish of French origin that basically means "beef in red wine sauce." It is inexpensive to make yet impressive to serve.

Jun 4, 2010 – Andrew Mitchell

Try this divinely simple French farmhouse favourite at your next gathering.

Jun 3, 2010 – Colette Haydon John

Sea salt blended with herbs makes an excellent addition to the gourmet's tool kit. Several commercial varieties are reviewed here.

May 31, 2010 – Larry Ervin

A peculiar winter vegetable with flowers used in artisanal cheese and with a significant biomass considered as alternative energy in dry climates

May 29, 2010 – Marie-Claude Arnott

Poulet a la Vallee d'Auge, the classic dish from Normandy, showcases Auge valley apples, the luckiest of which transform into Calvados brandy.

May 29, 2010 – Larry Ervin

Today's French macaron is notoriously tedious to make, but not in this recipe based on the 1792 original macaron de Nancy, where flavor triumphs over fuss.

May 24, 2010 – Katelyn Aronson

Fresh strawberries with a luxurious layer of creme patissiere (French pastry cream) all sitting on a delicate pastry crust.

May 23, 2010 – Jackie Milligan

Homemade salad dressings are easy to prepare and promote healthy eating when tossed with fresh vegetables and whole food ingredients.

May 8, 2010 – Marie-Claude Arnott

The son of a French farmer and blacksmith, Escoffier grew up to become one of the leading Victorian chefs of the world and revolutionised French cuisine

May 2, 2010 – Elaine Findlay

Vietnam has an elegant but simple cuisine. It is similar to the Chinese style but uses less oil, more herbs and vegetables, and is highly aromatic.

Apr 24, 2010 – Larry Ervin