Tapenade
Tapenade
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007
Beef and Sausage Meatballs in Sauce from Roussillon
Boules de Picolat
(Beef)
Beef and sausage meatballs seasoned with cinnamon, tarragon, and cayenne in a rich sauce of ham, olives, and veal broth
posted: 12/01/2008
Salade Collioure
(Salads)
Salad of lettuce, radicchio, tuna, black olives, tomatoes, potatoes, egg
posted: 02/25/2008
Basic Beignet Dough for Baking
Pâte à Choux
(Bread Doughs, Short Doughs, and Batters)
Beignet dough for baking
posted: 10/01/2007
Basic French-Style Beignet Batter for Frying
Pâte à Beignets
(Bread Doughs, Short Doughs, and Batters)
Beignet batter for deep-frying
posted: 10/01/2007
Bechamel Sauce
(Basic Recipes and Sauces)
The famous white sauce used in French, Italian, and other Mediterranean Cooking
posted: 12/11/2006
Veal Rump Stew in the Style of the Old Presbytery
Cul de Veau à la Mode du Vieux Presbytère
(Veal)
Veal stew with mushrooms and bacon in wine cream sauce
posted: 05/07/2009
