Italo Provencal Sausage Vegetable Tian by Foodessa

Mild Italian sausage blending with caramelized onions house a vegetable tian. Yellow zucchini and ripe, luscious plum tomatoes welcome a drizzle of rich olive oil. For a detailed post...refer to: http://www.foodessa.com/2016/08/italo-provencal-sausage-vegetable-tian.html

Easy Hollandaise Sauce by Karen Robertson Hutchins

Like Hollandiase Sauce but have always been afraid to even try to make it? Here is an easy recipe that makes you look good and like you are a true Gourmet Chef!

Cauliflower gratin with Hazelnuts by Chez la mere

courtesy Choc & Zucc

Cheese and Potato Nests by Chez la mere

courtesy: the little paris kitchen by rachel khoo

Zucchini & Cheese Gratin by jessica warner

Delicious and beautiful...the French way. Serves 4-6 Prepared in 25 minutes Cooks in 35 - 45 minutes.

Baby Carrots with Black Olives by Chez la mere

can't believe something as simple as this actually needs a recipe, just posting it to remind myself if nothing else courtesy patricia wells and julie moskins of cook fight

Buttered Brussels Sprouts by Amanda Natividad

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.

Mornay Sauce by Walter Sandsquish

The French cheese sauce, prepared in a microwave.

Béchamel Sauce by Walter Sandsquish

One of France's mother sauces, prepared in a microwave.

Velouté Sauce by Walter Sandsquish

One of France's mother sauces, prepared in a microwave.

Lemon Tarragon Sauce by Mack Scarborough

excellent accompaniment to chicken dishes, such as Feta Stuffed Chicken Breast

Lorraine Potatoes by DCMH

Garlic Sauteed Spinach by Deborrah Justice

Couscous Aux Legumes (Couscous and Vegetables) by Deborrah Justice

Potatoes With Parsley and Garlic - Pommes Parsillade by John Spottiswood

These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was…