Moules a la Provencale by Ali El Safy

One of our favorite appetizers. Also makes a great meal with fries. I recommend that home chefs get their butcher to clean the mussels before you take them home. Most stores will do this for you.

Daube de Boeuf by Ali El Safy

This is a wonderful wintertime stew. A great centerpiece for a party or a large family get together. This will be the hit of any pot luck!

Quail eggs in purple potato nest with smoked salmon, chive sauce on a bed of lemon greens by Citronetvanille

Coquilles St. Jacques by B Innes

Simple to prepare yet elegant appetizer or entree

Hollandaise Sauce by Chef Smith

Brown Sugar Clafoutis with Pears by Chez la mere

courtesy of orangette.blogspot.com

Warm mango, banana and pineapple crisp with mascarpone cream by Citronetvanille

This is a light and fruity dessert made with wholewheat filo dough and a combination of fruits, so you’ll get a light dessert, extremely tasty, warm and crispy that will satisfy any sweet cravings. The combination of mango and banana’s textures…

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Easy Semi Homemade Crepe Recipe by Claudia lamascolo

Don't be afraid to make these elegant quick crepe to impress your friends and family, check them out on how easy they are to make!

Duck Leg Confit by Chef Paul McGovern

This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…

Potatoes Anna by B Innes

Escoffier's recipe for Potatoes Anna was quite simple, layer thinly sliced potatoes covered with butter and bake. I have seen a number of recipes on line calling an adaptation of the recipe with cheese, Potatoes Anna with cheese, which is actually called Potatoes Voisin. A little salt and pepper and a sprinkling of parsley added…

Julia Child's Tomato Sauce or Coulis de Tomatoes a la Provencale by Chez la mere

courtesy cook fight courtesy julia moskins ny times

Classic Dijon Vinaigrette by myra byanka

Easy prep vinaigrette for salads. If you want to use it with fish or veggies, add 1/4 cup more oil.

Herb Pistou by Chez la mere

A different take on pesto, though why herbs need to be blanched is beyond me

Rosemary Crepes with Goat Cheese and Wilted Greens by Annie Somerville

This is a special and delicious dish. It requires some effort, but it is well worth it! You need to make the crepe batter at least 2 hours a head of time, so if you're looking for a last minute meal, look elsewhere. This one requires a little advanced planning!