The word "casserole" is actually French for saucepan, but we know it as those deep dishes filled to the brim with hot, bubbling ingredients. Check out French variations on classic casserole combinations for one-pot dining tonight.See Popular French Casseroles Recipes
Tom Colicchio learned to cook using Jacques Pepin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hotel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said 'I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio (an F&W Best New Chef 1991) perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata, and olives.
To add ease to this French country chicken supper, we used canned beans instead of dried.
Ragout is simply a thick, savory stew of French origin. This healthy, meatless ragout features legumes and meaty portobello mushrooms. Serve crusty bread with this 20-minute dinner.
Sometimes the simple things can seem the most indulgent. Such is the case with French toast--delectably battered and lightly fried slices of bread, dripping in maple syrup, served with a side of fresh fruit and a warm mug of coffee. It's the kind of meal that could just as well come from a fancy restaurant brunch, but can seem like even more of a treat when enjoyed in your own fuzzy slippers. Lucky for you, it's easy to learn how to make French toast.
Breakfast can set the tone for the whole day, but too often it's rushed, predictable or even skipped altogether. We know it's hard to get excited over a bowl of cold cereal, but how about a delicious breakfast casserole? Even the crankiest of non-morning people are sure to face the day with a smile after enjoying a one of these hearty, warm breakfast treats.
A trip around the
Easter wouldn't be the same without Deviled Eggs, Hot Cross Buns and plenty of jelly beans but no food says Easter quite like ham.
People tell me all the time I'm a great cook, but here's a little secret: I'm not. At least I don't think I am when compared to my idea of what makes a really great cook. I'm talking about those people who can browse their local farmers market, pick up a few thing, then go home and just whip up a perfect little something that just happens to taste like you've ordered it in a five-star restaurant.
This homemade butternut squash lasagna recipe combines rich egg noodles, garlicky bechamel, and roasted butternut squash for a divinely savory experience.