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Hollandaise Sauce

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

1 vote
2929 views
creme caramel

creme caramel by Brett Ede

1 vote
2586 views
Faux Chocolate Silk Pie

Faux Chocolate Silk Pie by Salad Foodie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole…

1 vote
3237 views
Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati

Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati by maria liberati

This recipe is from my latest book and winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions. I created this recipe originally when I was spokesperson for the American Academy of Ophthalmology…

5 votes
4980 views
Garlic Honey Glazed Grilled Chicken Cordon Bleu

Garlic Honey Glazed Grilled Chicken Cordon Bleu by Wendi Taylor

A delicious, traditional classic that the whole family will love. Serve it for a simple family meal, or an elegant dinner party. You may wish to double the recipe, as everyone is bound to want seconds!

1 vote
5541 views
Creme Brulee

Creme Brulee by Mark Tabak

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

3 votes
7063 views
Roasted Pineapple Sauce

Roasted Pineapple Sauce by Jason Weaver

2 votes
5973 views
gnocchi parisian

gnocchi parisian by Chez la mere

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

1 vote
2842 views
Petits Choux au Fromage

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

1 vote
3158 views
Mini Quiche

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…

1 vote
2533 views