Mon Gateau Au Chocolat by Ali El Safy

An absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it the "old school" way!

Truffle-crusted Beef Tenderloin by Roland Passot

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.

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…

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

Cheddar scalloped POTATO gratin simile DAUPHINOIS by Foodessa

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées! After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King…

Sea Scallops with Lobster Pea Broth by Roland Passot

Fantastic dish for a dinner party - take some time on your presentation, your guest will love it and will make the night memorable. Here's a suggestion: On a large plate, put mixed vegetables in the center and 2 scallops on top of vegetables then drizzle with 1 tablespoon sauce around all.

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

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…

small almond cookies by branna

nice moister almond cookies

Pate A Choux by Chef Smith

Pronounced: (pat A chew) This Cream Puff Paste, like a béchamel sauce, should be in every cook’s memory! This paste can become savory with cheese, dessert cream puffs with sugar, and gnocchi with mashed potatoes…

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.

Mothers Day Dinner Recipe - Leek & herb soufflé by Aaron

Get ready for Mother's Day with this recipe. It's only a month away to get prepared early! Mom will love the work you put into preparing a home cooked meal. It's sure to be hit with your household like it is with mine. YUM! Leek & herb soufflé

Mothers Day Dinner Recipe - Leek & herb soufflé by Erin Reed

Mother's Day is only a month away! Get ready early and prepare mom a home cooked meal. Mom will be delighted when you cook up this amazing meal. This is sure to be a hit in your household like it is in mine. Enjoy

Mini Monte Cristo by Chef Smith