Salade frisée à l'anchoiade by Frank Fariello

One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a fine light entrée, a bed for fish or even a…

brouillade by Marc Enggist

Velouté Sauce by Walter Sandsquish

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

Béchamel Sauce by Walter Sandsquish

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

Mornay Sauce by Walter Sandsquish

The French cheese sauce, prepared in a microwave.

Classic Dijon Vinaigrette by myra byanka

Easy prep vinaigrette for salads. If you want to use it with fish or veggies, add 1/4 cup more oil.

Bleu Cheese Vinaigrette by Mack Scarborough

Makes a great wedge salad with bleu cheese crumbles and crisped bacon.

Kir Royal by Kaiz

Kir is a popular French cocktail made with a measure of crème de cassis (black currant liqueur) topped up with white wine. Equipment: Peg Measure / Bar spoon Glass Type: Champagne Flute Method: Built