African Peanut Soup

Adapted from the Vegetarian Times Complete Cookbook This recipe is based on a traditional West African soup made with ground peanuts. For this version, use smooth, all natural peanut butter with no added salt or sugar.

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 fine pie

Chef: Patrick Durant

Here's a French version of traditional apple pie.

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...

Apple Orange Cobbler

Adapted from The Pepperidge Farm Cook Book by Margaret Rudkin Orange rind and juice adds a unique note to this otherwise traditional apple dessert.  

Apple Soup

Apple Soup Adapted from Cooking the Russian Way by Musia Soper Apples make a thick, delicious soup. If you like, add apple pie seasonings, like a little cinnamon and nutmeg.

Apple strudel

Apple strudel Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with...

Apple Upside Down Cake

Adapted from The Pepperidge Farm Cook Book by Margaret Rudkin This easy-from-scratch cake featuring apple slices is best served warmed and topped with vanilla ice cream or whipped cream.

Apples from the Normandy region

Chef: Hotels Lucien Barriere Deauville

Apples from the Normandy region Easy on the digestion, apples contain malic and tartaric acids that inhibit fermentation in the intestines. Their high fiber content adds bulk that aids the digestive process, making elimination...

Art Smiths Pesto Sauce

Adapted from Kitchen Life by Art Smith Use this classic to punch up pasta, add to salad dressings, pour on top of potatoes, or add a dash of something special to lasagna.

Artichoke and Beef Fettuccine

Adapted from Betty Crocker’s Fix-It-Fast Family This simple, hearty dish is excellent no matter what type of pasta you choose. Try it with a mixture of whole wheat and white fettuccine, or corn fettuccine. You’ll find the...

Asparagous rissolee with truffle puree

Chef: Luc Huysentruyt

Asparagous rissolee with truffle puree A rissole is usually a large meatball often served with rich gravy and steamed veggies. Rissoles can also be made from Asparagus. In order to prepare Asparagus Rissolee with Truffle Puree,...