Monther's Day

All-American Chocolate Cake

This is a very simple and all purpose chocolate cake. Just stir the batter and throw into the oven and you'll soon be eating cake.  

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...

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...

Bacon-Wrapped Scallops

Adapted from Time to Cook Low Cab by Paragon Publishing An excellent appetizer or side dish, this dish is quick and easy to prepare.

Bananas Flambeed with Rum and Soft Caramel

Chef: Arnaud Lallement

Bananas Flambeed with Rum and Soft Caramel If you are following a vegetarian diet, you will find flaming banana dessert rum useful. It is recommended for those who prefer sweet flavors. People often consume flaming banana with...

Chicory sauteed with foie gras

Chef: Roger Souvereyns

Chicory sauteed with foie gras Chicory Sauteed with Foie Gras takes foie gras to the next level in this must-watch and must-try recipe. Chicory is a perennial bushy herb; it is the common name for curly endive. It is part...

Chocolate Pumpkin Cake

Adapted from Maida Heatter’s Book of Chocolate Desserts The pumpkin in this frosting-free cake adds lots of moisture and no pumpkin flavor. Make it in a Bundt pan and sprinkle the finished cake lightly with powdered sugar,...

Dorothys Meyer Lemonade Syrup

Making your own homemade lemonade is easy! If you start with a syrup, you can make it by the glass or the pitcher -- whatever suits your needs. Start with prized Meyer lemons for the most floral flavor. Regular lemons work fine,...

Easy Roasted Quail

Adapted from The Dean & Deluca Cookbook by David Rosengarten Quails are quite small; it will take 2 or 3 of them to make a single serving. But their breasts are very meaty and their flavor is mild.

Fig Pie

Chef: Jean Bardet

Fig Pie Are you looking to make Fig Pie Recipe? You'll find the most unique and interesting Recipes here! The best time to prepare this recipe is from May till September. In order to choose really good figs, they have to be...

Goat Cheese Pie with Lemons and Pine Nuts

Chef: Hotels Lucien Barriere Deauville

Goat Cheese Pie with Lemons and Pine Nuts A colorful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favorite .This fantastic soup is best made with varieties of squash...

Goose Liver Escallops on Toasted Gingerbread

Chef: Xavier Mathieu

Goose Liver Escallops on Toasted Gingerbread Christmas celebrations are not complete without the culinary treats that come along with it. It brings to mind the tantalizing aroma that wafts out of the kitchen, with gingerbread...

Newburg Frogs Legs

Adapted from The Boston Cooking School Cook Book by Fannie Merritt Farmer American recipes for frogs’ legs usually involve grilling or frying, but this more European-style dish steams the legs and serves them with a sauce.

Rabbit Stuffed with Spinach and Bacon

Adapted from Bernard Clayton’s Cooking Across America Boned rabbit is difficult to find in some areas; look in ethnic markets or gourmet grocery stores. If you can’t find it, consider deboning the rabbit yourself.

Sauteed shrimp

Chef: Philippe Chevrier

Sauteed shrimp Jump the shrimps in a very hot frying pan with a drop of oil, seize them, when they change color, to mid-cooking practically, thaw with quite a small little white wine. Add the chopped very finely parsley, of the...