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Tag Archives: French cooking

Food and drink in Brittany bis Posted by on Sep 12, 2017

Last month as I got ready for my trip to France I put together a post about some of the things I was looking forward to eating and drinking while I was in Paris and la Bretagne (Brittany). I’m happy to report that my culinary trip was a success . . . and included so…

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French Recipe: Hachis Parmentier Posted by on Jan 9, 2017

As the temperatures cool down, there is nothing I like more than cooking warm, hearty meals. In New York, we’ve already hit some uncomfortable lows. That means it’s time to break out one of my favorite recipes: hachis parmentier. Hachis parmentier is a well-known French comfort food, and is similar to the British shepherd’s pie. Even better…

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Trois recettes pour les fêtes* Posted by on Dec 6, 2016

By Nickolas Muray [No restrictions or Public domain], via Wikimedia Commons

Après novembre, décembre est arrive! (After November, December has arrived!) Et qui dit ‘décembre’ dit ‘fêtes’! (And that means the holidays!) Noël (Christmas) is just three weeks away and since we’re hosting ma belle-famille (my in-laws, sisters, nieces, nephews, and more!) it’s time to start getting ready. An important part of any holiday celebration is the…

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Quoi de neuf?* Posted by on Oct 4, 2016

It’s not always easy to keep up with the news, but a number of recent stories out of France and Canada caught my eyes and I thought I’d share some of them with you this week. Up first, some exciting news about one of the world’s great villes francophones (French-speaking cities). Québec has just been…

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A table! * Posted by on Jul 5, 2016

Les français aiment bien manger . . . moi aussi, d’ailleurs. / The French love to eat . . . and so do I. You can probably tell from some of my earlier posts, that food features prominently in my love of France and all things French. That wasn’t always the case though and still…

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How to Make Madeleines Posted by on Mar 6, 2013

How to make and bake the French Lorraine classic madeleines in just dix étapes très faciles (ten very easy steps)! A slightly different approach by le chef Pierre-Dominique of Larousse Cuisine (that’s right, the same as the famous French dictionary) ► CE DONT VOUS AUREZ BESOIN (What you will need): Two cups of farine (flour) Six separated œufs (eggs) Twenty cuillères à soupe (tablespoons) of melted and cooled…

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Delicious French Dessert: Tarte Tatin Posted by on Sep 29, 2012

Named after a chef by the name of Stephanie Tatin who lived more than a hundred years ago, this elegant French dessert was invented almost as a result of an accident—and what a deliciously happy accident it was! The Cooking Channel rates this recipe “Difficult“, but it’s no reason for us to baisser les bras…

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