This croque-madame recipe is made with sourdough, Parma ham and Gruyère – a sophisticated take on a French classic.

This twist on the classic French tartiflette recipe has earthy parsnips taking centre stage over the traditional potato.

For the béchamel, melt half the butter in a small pan. Add the flour and stir over a medium heat until blended.

This classic French stew simmers slowly for several hours, so it's perfect for a weekend feast.

Here's a perfect lactose-free recipe! You'll love it!

Want to throw a house party but something completely different? Then go for an elegant french dessert party! Here's how :-)

I just love french toast! With some fruit jam or praline or even like that... I tried this recipe and it's so gooood!

French Éclairs with sweet pink glaze! The cutest recipy ever!

This french recipe is light yet delicious and ideal for a nice breakfast or brunch..

If you love chocolate pie, you are going to love this French Silk Pie recipe! It's a classic!

Macaroni and cheese is a meal we all grew up eating. Whether it was from the blue box, or a mom’s best ever baked version. We all love it. H...

In case you don’t know, croque monsieurs are hot ham and cheese sandwiches topped with bechamel and more cheese. In this recipe white sandwi...

kahlua-soaked choc biscuit sponge...find the rest .

It makes the perfect backdrop for fresh mint and of course, plenty of chocolate.  

For the Filling: 2 pears, peeled 1 tablespoon butter 1/4 cup (1.65 ounces/46 grams) packed dark brown sugar

Ingredients CRUST 2 cups walnut halves 1/4 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 cup (1/2 stick) butter, melted

Simply wonderful that is culinary sleight of hand leaves everyone breathless.  

Remember, your soufflé will most probably always deflate to some extent after cooling down. It is not a flop, it is part of the charm! So don’t...

Can you believe Béarnaise sauce was a glorified mistake? The scene takes place in the kitchens of the ‘Henri IV pavilion’ in St-Germain-en-Laye in ...

Cooking the onions for a very long time over low heat mellows their flavor and makes a truly delicious soup.