Swiss Chard & Cheese Pie

Swiss Chard & Cheese Pie Tarte aux bettes à carde et au fromage Serves 2 As we focus more on good health and bolstering our immune systems, getting enough leafy greens into our daily diets is essential.  Although slightly bitter, the leaf blades of Swiss chard or bette à carde are highly nutritious and perfect…

White Bordeaux Sangria

White Bordeaux Sangria Sangria Bordeaux Blanc With the waning days of summer, there is still time to grab your basket and gather up some fruit for a refreshing white Bordeaux sangria! Celebrate the end of summer by mixing up a white or red French Bordeaux wine with the best of fruits in season. For added…

Eggplant Parmesan

Eggplant Parmesan A Classic Italian Dish Eggplant Parmesan is the first recipe share from one of our fellow home cook contributors and French Culinary Institute graduate, Carole Lawrence. While on a recent trip to Italy, Carole spent much of her time sourcing the local farmers markets and cooking up a storm – experimenting with new…

Vichyssoise Soup

Vichyssoise Soup Soupe Vichyssoise Serves 2 The origin of Vichyssoise is a subject of debate among the culinary elite, including beloved American chef, writer and television personality, Julia Child and Louis Diat, a world renowned French chef and culinary writer who cooked for nobility, prime ministers and ambassadors. But in keeping with our love of folklore and all…

Boule Bread & Bruschetta

Boule Bread & Bruschetta French Bread and Italian Bruschetta Serves 2 Just like the neighboring countries of France and Italy, toasted homemade French boule bread heaped with a topping of fresh bruschetta, go perfectly together. Served as a cold appetizer or hors d’oeuvre, this recipe calls for a combination of fragrant fresh herbs that will…

Homemade Boule Bread

Homemade Boule Bread Pain Boule Maison Requiring a bit of an upper body workout, this homemade recipe for classic French boule bread is not for the culinary faint of heart. Although homemade boule is wonderfully worthy of the effort, we do recommend that if you’re pressed for time or not too keen on the idea…