Tuna Tartare on Daikon Radish The hotness of the daikon radish complements the tuna. If 1 you like, you can make tiny "sandwiches" by placing spoonfuls of the tartare bet...
Gratin of Cabbage This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or st...
Pear Chutney by Jacques Pépin from Jacques Pépin Celebrates ( Knopf , 2001) Makes 6 servings Rate this recipe Buy the Book convert Ingredients 1/2 teaspoon allspice b...
Cold Strawberry Cream Bombe aux Fraises (Serves 6 to 8) 3 pint baskets of strawberries, hulled and cleaned (about 6 large cups) Syrup 3/4 cup sugar 2 tablespoons kirsch Place 3 cup...
Candied Citrus Peels The candied peels of oranges and other citrus fruits—grapefruit, limes, and lemons—are delicious all by themselves, but are also very useful in pastr...
Recipes Index Currently, we have three hundred recipes in our database, with more additions and our search page . A Apple Bonne Femme , Apple Charlotte with Apricot Sauce , Apple C...
Fish Filet Nicoise This simple, light, 20-minute dish is made with tomatoes and wine, both pungent tastes which complement the mildness and softness of fish. We use porgy fillets h...
Chicken Liver Terrine Terrine de Foie de Volaille (Serves 8 to 10) This terrine is easy and fast to make compared with other kinds of terrines. It is quite delicious and similar in...
Peach Gratine This easy summer dessert takes just a few minutes and is quite delicious. The sliced peaches are arranged in a flower pattern in a gratin or other ovenproof dish, the...
Fish Soup Fish is quite expensive nowadays, but you can make great soups and chowders with the parts of the fish that are free. Actually it's these parts—the bones and the hea...
