Spicy Shrimp on Spinach by John Spottiswood

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a…

QUICK FRENCH FRIES by MARIA LOURDES V. LIPARDO-AYUB

Subscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. This is a simple and easy recipe for french fries.The boiling method and frying in high heat won't absorb that much oil in the potatoes. Try it!

Scallops in Scallion Nests by John Spottiswood

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic. I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't…

Crème de foie gras et fruits by Patricia Turo

A crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes. http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/

Mini Sausage rolls by stunningrecipes

Hollandaise Sauce by Chef Smith

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

Cheese Fondue by Deborrah Justice

Healthier, tastier fried Potatoes! by Robert-Gilles Martineau

Fried potatoes have been temptying us since the 17th Century when the Belgians first experimented cooking them in oil. At the time, deep-frying, imported by Crusaders from the Middle East, was the only absolutely safe way to cook, especially in “flat countries” as Belgium and Holland were called, as water was a bed for all kinds of…

Whitefish Brandade by Frank Fariello

Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, I recently "invented" a new dish by using smoked whitefish--something you can fish in almost any grocery or supermarket here in the States--to make brandade.…

Budget-Friendly Garlic & Mushroom Pasta by John Goins

Soy sauce, tofu, mushrooms and pasta aren’t a typical combination. But, it works well in this dish. A tasty and easy dish you can make in a snap. You can interchange the spinach for broccoli or cauliflower or even baby asparagus. You can also add other flavors such as Hoisin sauce to add more of an Asian kick. You may want to add…

Mini Italian Quiches by Sheryl Dennett

A delicious quiche inspired by the more traditional Italian Quiche but made into individual servings for parties, pot lucks and picnics! Or simply to have at home and enjoy with the family or take some to work with you!

Dark Chocolate Tarts by Kiriel du Papillon

I served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com

French Cuisine: Croustillants a la Feta by Robert-Gilles Martineau

Easy French and Greek Snack

NicoiseSandwiches by nnonna2003

An easy and simple snack.....