Salmon with Herb Butter over Lentils by Nancy Miyasaki

This is a really fantastic combination. The lentil dish could complement just about any fish wonderfully, but it goes especially well with this salmon. You won't be disappointed!

Chicken Chasseur by John Spottiswood

This is a healthy version of chicken in the famous chasseur sauce containing onions and leeks, and flavored with white wine, tomatoes, and mushrooms. It's fancy and delicious enough to serve to dinner guests (we served it with three foodie couples and it was a hit!) and easy enough for a dinner at home. Try serving with garlic…

French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts by Robert-Gilles Martineau

This the perfect time of the year as cress is coming onto the markets (at least here in Shizuoka and also in Aichi)! Associated with goat cheese (perfect for cow's milk/lactose allergics), it makes for almost a complete nutritious meal in itself!

Lemon-garlic Chicken with Olives by Nancy Miyasaki

This is a delicious dish. The roasted garlic is so good you will want to spread it on the bread you serve this with. Bring it to the table with the pot or pan you cook it in for extra ease.

Braised Lamb with Beans by Joyce Leung

This is a delicious French country dish. Hearty and heart warming! It is also beautiful to behold and delicious to smell!

Lentil and Pork Cassoulet by Nancy Miyasaki

This is delicious French style stew. It is also easy to make and our kids love it!

Simple Sole Meuniere by Nancy Miyasaki

I seem to have a fetish with dover sole right now. It’s so plentiful and inexpensive, I keep looking for different ways to cook it. This easy recipe adapted from the barefoot contessa is really delicious. The slightly burnt flour in the butter gives it a nutty flavor with I just love. You can serve this with a simple rice or pasta…

Tarragon Grilled Chicken Fillets over Salad by John Spottiswood

This recipe is adapted from one in Steven Raichlen's BBQ USA, which he in turn borrowed from a restaurant in SOHO, Manhattan. The flattened and then grilled chicken was absolutely delicious. Almost unbeatable. The salad was a also very tasty, though we had to add a lot of extra greens to prevent the dressing from being too heavy. I've…

Perfect Roast Chicken by Phil

Years ago I read that no one can properly call himself a cook if he can't make a great roast chicken. I took that as a challenge and tried many recipes and techniques until finally finding the perfect one just inside the front cover of Keller's Bouchon. My three boys ask for this by name now and we make it about once a week.

Broiled Flounder Amandine by B Innes

Delicious fish with a wonderful nutty lemony butter sauce.

Braised Short Ribs with Vegetables by Nancy Miyasaki

I absolutely love the mouthwatering taste of short ribs. This preparation, which has a richly flavored gravy chock full of vegetables, is absolutely fantastic. It's also beautiful to serve (don't be discouraged by the picture)! A perfect dish for a dinner party. You're guests will rave about it.

French Cuisine: Young Cod and Lentils by Robert-Gilles Martineau

Young cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not require complicated recipes!

Mint & Orange Peels Chicken by Robert-Gilles Martineau

I love chicken! I probably eat some three times a week. Not only is it to cook, but recipes are illimited. Just found the following recipe in an old cookbook of mine: Mint & Orange Peels Chicken!

chicken cordon bleu by yuji hirose

Low Calorie, Quick and Delish, Coq au Vin by Skinny Kitchen with Nancy Fox

This is a wonderful low calorie and low fat version of the French classic. It’s so easy and straightforward. I’ve served it many times and everyone loves it. My version uses white wine instead of red wine, which creates a lighter tasting sauce and is cooked on the stove top instead of the oven. The skinny on one serving is 234…