"Amazing flavor and healthy too! Friends and family always rave about them, and they're even a hit with my 2 and 3 year old."
"This is a recipe I came up with myself. It is great with most Italian dishes. It can be doubled as needed."
"About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!"
"A rich and tasty appetizer. People will request the recipe EVERY time you make it!"
"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"
"This is a good, old-fashioned way of making delicious French toast. To add a little pizzazz to it, sprinkle on some cinnamon after dipping the bread into the batter. Serve hot with butter and maple syrup."
Hearty “bouillabasque”—Darroze's tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France: duck fat, seafood, and armagnac. You can grill the fish on grates or a plancha, in the Spanish style, but a stovetop solution works just as well. Serve with aïoli, rouille, or any garlicky mayonnaise, along with some crusty bread.
The crust of this striking dessert—named for Les Landes, the region where it is beloved and ubiquitous—curls up into jagged shards as it cooks, like a crown. To channel pure Landaise tradition, brush the top with one tablespoon of duck fat before baking.