Merguez Egg benedict by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Merguez Egg benedict

Lentils are a cool legume when cooled for Lemon Lentil Salad by Nick Roche

Lentils, one of the great legumes of its category. These little beans are so full of nutrients and are a wonderful source of protein. No wonder they are always on the grocery lists of so many vegetarians. This is not to say that the rest of us meat…

Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla by Robert-Gilles Martineau

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner! Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Bistro Beef Stew by John Spottiswood

This warm and hearty stew is full of vegetable chunks, and tender beef chunks. Try serving is with warm French or sourdough bread, and a hearty Cabernet or Syrah. This is just a fantastic, comfort beef stew. I kept tasting it, thinking it would need some sort of additional spice, but in the end I added nothing to it. It's just…

Easy Marsala by debbie smith

This is the easiest way to make the best Marasala sauce ever. This will totally make everyone think you are an amazing cook. Down side it is really really fattening.

Coddled Eggs with Nutmeg Mousse and Oxalis by Nadine Frush

When I moved out from Colorado to California, Warren – he who should be king – sneaked in his favorite plant, a flowering clover that would test any green thumb with its finicky and sensitive nature. Quickly in California we discovered that our delicate hothouse exotic was considered a common weed called oxalis or sour grass, and…

Beef Bourguignonne by Renu Guru

This is a delicious combination of tender beef,mushrooms and baby onions in a rich red wine sauce.the wine and tender beef combo adds a very succulent flavor to the dish.

Herb Potatoes by Tiffany

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

French Onion Soup by Dave @ NoRecipeRequired.com

This soup was my favorite as a kid and still is today. The rich onion broth is delicious and who doesn't love anything topped with melted cheese and crusty bread. It takes a couple hours to make, but most of the time the soup & onions are doing their own thing, you can be elsewhere. Hope you enjoy it!

Couscous Aux Legumes (Couscous and Vegetables) by Deborrah Justice

Mollet Eggs Florentine by B Innes

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The…

Lentil Salad with Chevre by Michele Grason

This salad looks great presented in a butter leaf lettuce cup with a bit more chevre sprinkled on top. You can also use yellow lentils.

Homemade Ricotta Cheese by kristy

It's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly.

Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Potato puree

Gratineed Onion Soup by Deborrah Justice