86-Proof Chocolate Cake

Adapted from Maida Heatter’s Book of Chocolate Desserts This is a moist dark cake with bourbon and coffee. Make it in a Bundt cake pan and sprinkle the finished cake with a little powdered sugar, if desired. You may also...

Almond Galette with Red Fruits

Chef: Gerard Vie

Almond Galette with Red Fruits Chef Gerard Vie prepares almond galette with red fruits. Preparation and cooking time is 20 minutes. Galette is, in fact, a French term signifying a flat cake that can be either sweet or savory....

Anchovis with Herbs and Salads

Chef: Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...

Antipasto di mare

Chef: Giusepina Beglia

Antipasto di mare Antipasto Di Mare is a yummy Italian seafood appetizer that all your friends would love! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! The antipasto with...

Apple cinnamon prawn and olive oil infusion

Chef: Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil infusion This delicious low fat entree is delicious served with grilled asparagus and French bread. If you love cinnamon, increase the amount of cinnamon in this recipe to one teaspoon. Talk...

Apple gratin with pine nuts

Chef: Vicomte et Vicomtesse de la Panouse

Apple gratin with pine nuts Sweet but not overly so, this side dish is a delicious accompaniment to a holiday meal. A nice side dish that can be served at any meal but our favorite is at brunch. This recipe is similar to an...

Avocado sherbet with melon balls and honey

Chef: Hotels Lucien Barriere Deauville

Avocado sherbet with melon balls and honey Avocado sorbet recipe is a very good for the detoxification of the body and is a common practice as many people use in order to rid the body of toxic substances or lose some weight...

Baked Peaches

Adapted from The Boston Cooking School Cook Book by Fannie Merritt Farmer Much like baked apples or pears, baked peaches make an easy, delicious dessert.

Banana Cinnamon Cake

Adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam This moist cake is lower in both fat and carbs.

Bass and red mullet croustillants with...

Chef: Philippe Faure-Brac

Bass and red mullet croustillants with potatoes This recipe is extremely simple. The secret lies in the cooking. Special attention must be paid to the red mullet, which cannot endure the slightest overcooking. The same advice...

Bass back, cooked in juniper and almond

Chef: Lucille et Jacques Bon

Bass back, cooked in juniper and almond Chef Lucille et Jacques Bon demonstrates how to cook bass in juniper and almond. Delicious!  

Beef Fillet Sauteed with Reblochon Cheese...

Chef: Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The...

Beef fillet with red wine

Chef: Vicomte et Vicomtesse de la Panouse

Beef fillet with red wine The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The red wine brings out all the best...

Beef strate with red wine

Chef: Alain Pic

Beef strate with red wine The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on Saint Patrick's Day. Corned beef is cured and flavored in brine...

Beer Brioche

Chef: Antoine Westermann

Beer Brioche Interestingly, Beer Bread contains no beer inside the loaf. The beer is mixed with a small portion of yeast, flour and salt, which becomes a paste that is spread on top of the bread dough. The loaf is then baked,...