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

Sauce Mornay by Chef Smith

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

Lemon Tarragon Sauce by Charlene Cole Ribaudo

Cauliflower gratin with Hazelnuts by Chez la mere

courtesy Choc & Zucc

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…

Sauce Supreme by Chef Smith

* Variation of a Velouté sauce

Béchamel Sauce by Walter Sandsquish

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

Herb Potatoes by Tiffany

Tired with simple mashed potatoes, try this easy 5 ingredient fix.

Creamy Hollandaise Sauce Recipe by Pamela Orbin

Learn how to make a quick and easy hollandaise sauce.

Velouté Sauce by Walter Sandsquish

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

Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

Couscous Aux Legumes (Couscous and Vegetables) by Deborrah Justice

Garlic Sauteed Spinach by Deborrah Justice

Gratin Dauphinois by Jennifer Makhloufi

Thinly sliced potatoes and garlic are layered with cream and Gruyere cheese, then baked to a creamy finish. Bistro Cooking by Patricia Wells (Workman Pub)

Lorraine Potatoes by DCMH