Authentic French Crepes by Cedric Tesson

A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crepes originate from Brittany, a region in the northwest of France.

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…

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

French Bistro Chicken Chasseur by myra byanka

Mushrooms, bacon, wine, and chicken braised in a Dutch oven or crockpot with herbs and tomatoes. Serve with a salad, noodles, and fresh bread.

Broiled Flounder Amandine by B Innes

Delicious fish with a wonderful nutty lemony butter sauce.

Merguez Egg benedict by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Merguez Egg benedict

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

Chocolate Mousse - Raw Food by Briimstone & Grumblenott

Organic. Vegan. Live. Raw.

Hollandaise Sauce by Chef Smith

deep blue by sunil k.nayar

welcome drink or cocktail drink

Mocha Amaretto crème brûlée Almond crunch by Foodessa

Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little burnt brittle. Note: The recipe for the brittle will yield enough for as many as 8 custards. For a dedicated post on the accompanying crème brûlée...refer here:…

French toast by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

French toast

Sauce Mornay by Chef Smith

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

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

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…