French Potato Pie with Cheese and Chives by Evelyn Scott

Pie can be baked earlier in the day and reheated at time of serving, though it is better when it is freshly baked.

Rosemary Crepes with Goat Cheese and Wilted Greens by Annie Somerville

This is a special and delicious dish. It requires some effort, but it is well worth it! You need to make the crepe batter at least 2 hours a head of time, so if you're looking for a last minute meal, look elsewhere. This one requires a little advanced planning!

Beef Tenderloin in Merlot with Shallots and Tail of Veal by Nazzareno Casha

poulet au coca cola by thellier

Easy to Prepare Delectable Chocolate Dessert by Nathan Willow

Chocolate cakes are the secret weapon that you can prepare in less than one and a half hours and serve fresh at your dinner parties. The best method is to follow the plain chocolate cake recipe given below and then serve it with your choice of frosting or icing. To help you along, we have included a delicious chocolate ganache recipe…

Chateau Florence (cake) by ECK

A take on a baba au rhum, this was my grandmother's recipe and became a family favorite.

AvoTato canape and ApriCream Canape by Csthay

Two types Canape for my birthday party, avocado and potato topped with pink pepper and chervil, Apricot cream topped with salmon roe and chervil.

Hamaguri and caviar, apple-basil jelly by Lionel Beccat

Strawberry and Almond Clafoutis by PreeOccupied

Some call this something in between a cake and a custard. I call it a huge baking success. I baked these Strawberry and Almond Clafoutis pronounced (kla-foo-TEE) out of nothing. Okay, not really, because I had all the ingredients at home, so it feels it was not much of a hard work.

Fancy French Inspired potato casserole by Bria Sinnott

casserole is a french word, after all! The Brie and Leek make this extra-ordinary!

Pave of cod with spices, sauce and juice passion brandade by Lionel Beccat

Crab Meat Broussard by Evelyn Scott

Profiteroles with Milky-Caramel Cream Filling by Angellove's Cooking

Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented by Stéphane Chesnais

A recipe for your first meal ... the terrace! It requires a certain mastery for mounting the milfoil but is an easy recipe ;-)

Salmon fillets with currants by Vivien

This is a delicious recipe adopted from Cooking the Nouvelle Cuisine in America